Save A vibrant, Mediterranean-inspired pasta dish featuring flaky canned tuna, briny olives, and tangy capers in a savory tomato sauce. This easy dinner is packed with flavor and comes together quickly.
I first tried this recipe when I wanted something hearty but light for a warm evening. The combo of tuna, olives, and fresh parsley instantly brought me back to summers spent in southern Italy.
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 (optional): 1/4 tsp
- Salt and freshly ground black pepper: to taste
- Fresh flat-leaf parsley: 2 tbsp, chopped
- Lemon zest: zest of 1 lemon
Instructions
- Cook the 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 the 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, Olives & Capers:
- 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 Pasta & Sauce:
- 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:
- Serve immediately, garnished with remaining parsley and an extra drizzle of olive oil if desired.
Save This pasta is always a hit with my family during Sunday dinners. Even the kids enjoy helping sprinkle fresh parsley on top before serving.
Required Tools
Large pot, colander, large skillet, wooden spoon, chef's knife and chopping board.
Nutritional Information
Calories: 465, Total Fat: 13 g, Carbohydrates: 64 g, Protein: 24 g per serving.
Notes
For a gluten-free version, use gluten-free pasta. Substitute green olives for black if preferred.
Save This pasta is best enjoyed right away but reheats well for lunch. Squeeze fresh lemon before eating for an extra zing.
Recipe Guide
- → Can I use different pasta types for this dish?
Yes, spaghetti or linguine work best, but any long pasta will complement the sauce well.
- → How can I adjust the flavors if I prefer less tanginess?
Reduce the amount of capers or omit the lemon zest to soften the tangy notes.
- → Is it possible to make this dish gluten-free?
Simply substitute regular pasta with gluten-free pasta to accommodate gluten-free diets.
- → What type of olives should I use?
Black pitted olives provide a rich, briny flavor, but green olives can be used for a different taste profile.
- → How do I prevent the tuna from breaking apart in the sauce?
Gently fold the drained, flaked tuna into the sauce and heat briefly to maintain its texture.
- → Can I add spice to this dish?
Yes, adding red pepper flakes during simmering adds a mild heat without overpowering the other flavors.