Pin Recipe A vibrant, Mediterranean-inspired pasta dish featuring flaky canned tuna, briny olives, and tangy capers in a savory tomato sauce. This easy Italian main brings bold flavors to your table in just 30 minutes.
I first tried making this pasta during a busy work week when I wanted something tasty but fast. Combining pantry staples like tuna, olives, and capers made dinner feel special with minimal effort.
Ingredients
- Pasta: 400 g (14 oz) dried spaghetti or linguine
- Extra virgin olive oil: 2 tbsp
- Garlic: 3 cloves, finely sliced
- Red onion: 1 small, finely diced
- Canned crushed tomatoes: 400 g (14 oz)
- Canned tuna in olive oil: 160 g (5.5 oz), drained and flaked
- Pitted black olives: 80 g (1/2 cup), sliced
- Capers: 2 tbsp, rinsed and drained
- Dried oregano: 1/2 tsp
- Red pepper flakes: 1/4 tsp (optional)
- Salt and freshly ground black pepper: To taste
- Fresh flat-leaf parsley: 2 tbsp, chopped
- Lemon zest: Zest of 1 lemon
Instructions
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Sauté Aromatics:
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red onion. Sauté for 2–3 minutes until fragrant and slightly softened.
- Make Sauce:
- Stir in crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 8–10 minutes, stirring occasionally, until sauce slightly thickens.
- Add Tuna and Olives:
- Add tuna, olives, and capers to the sauce. Gently heat through for 2–3 minutes, careful not to break up the tuna too much.
- Combine & Serve:
- Toss the drained pasta into the sauce, adding a splash of reserved pasta water if needed to loosen. Mix in lemon zest and half the parsley. Serve immediately, garnished with remaining parsley and an extra drizzle of olive oil if desired.
Pin Recipe This pasta quickly became a weeknight staple for my family, especially on evenings when we gather for a cozy, no-fuss meal.
Required Tools
Large pot, colander, large skillet, wooden spoon, chefs knife and chopping board are all you need for this recipe.
Allergen Information
This dish contains wheat and fish. Always check canned goods labels for cross-contamination risks.
Nutritional Information
Each serving provides about 465 calories, 13 g total fat, 64 g carbohydrates, and 24 g protein.
Pin Recipe This bright and flavorful pasta makes a satisfying meal any night of the week: simple ingredients, big taste.
Recipe FAQs
- → What type of pasta works best for this dish?
Spaghetti or linguine are ideal as they hold the sauce well and complement the tuna and olives.
- → Can I use fresh tuna instead of canned?
Fresh tuna can be used but requires careful cooking to maintain tenderness; canned tuna provides convenience and consistent texture.
- → Are green olives a good substitute for black olives here?
Yes, green olives offer a sharper, tangier flavor that changes the dish's profile but remains delicious.
- → How can I adjust the spiciness of this dish?
Red pepper flakes add mild heat; you can reduce or omit them for a gentler flavor.
- → What wine pairs well with this pasta?
A crisp white wine like Pinot Grigio or Vermentino complements the briny and savory notes nicely.