Pasta Tuna Olives Capers (Print View)

Mediterranean pasta featuring flaky tuna, olives, capers, and tomato sauce with fresh herbs and lemon zest.

# Components:

→ Pasta

01 - 14 oz dried spaghetti or linguine

→ Sauce

02 - 2 tbsp extra virgin olive oil
03 - 3 cloves garlic, thinly sliced
04 - 1 small red onion, finely diced
05 - 14 oz canned crushed tomatoes
06 - 5.5 oz canned tuna in olive oil, drained and flaked
07 - 1/2 cup pitted black olives, sliced
08 - 2 tbsp capers, rinsed and drained
09 - 1/2 tsp dried oregano
10 - 1/4 tsp red pepper flakes (optional)
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - 2 tbsp fresh flat-leaf parsley, chopped
14 - Zest of 1 lemon

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water and drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and red onion; sauté for 2 to 3 minutes until fragrant and softened.
03 - Add crushed tomatoes, oregano, red pepper flakes if using, salt, and pepper. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
04 - Fold in tuna, olives, and capers. Warm through gently for 2 to 3 minutes, taking care not to break apart the tuna.
05 - Add the drained pasta to the skillet, tossing with sauce. Stir in reserved pasta water as needed to loosen the mixture. Mix in lemon zest and half of the parsley.
06 - Serve immediately, garnished with the remaining parsley and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • Quick to prepare in under 30 minutes
  • Uses affordable pantry staples
02 -
  • Contains wheat (gluten) and fish. Substitute gluten-free pasta for special diets.
  • Check canned ingredients for possible cross-contamination.
03 -
  • Reserve some pasta water to adjust sauce consistency at the end.
  • Use tuna packed in olive oil for richer flavor and texture.
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