Save It A vibrant, Mediterranean-inspired pasta dish featuring flaky canned tuna, briny olives, and tangy capers in a savory tomato sauce.
This recipe was a go-to when I lived in a small Italian town where dinner meant a fast meal with canned tuna and pantry staples. It always reminds me of sunny kitchens and lively weeknight gatherings with friends.
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 pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
- Sauté vegetables:
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red onion, and sauté for 2–3 minutes until fragrant and softened.
- Prepare sauce:
- Stir in crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 8–10 minutes, stirring occasionally, until slightly thickened.
- Add tuna and olives:
- Add tuna, olives, and capers to sauce. Gently heat through for 2–3 minutes, careful not to break up the tuna too much.
- Toss pasta and finish:
- Toss 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 It My children love helping slice the olives and sprinkle parsley on top, making weeknight dinners a little celebration.
Required Tools
Large pot, colander, large skillet, wooden spoon, chefs knife, chopping board
Allergen Information
Contains wheat (gluten) and fish. Check labels for cross-contamination. Substitute gluten-free pasta for gluten-free diets.
Nutritional Information
Calories: 465, Total Fat: 13 g, Carbohydrates: 64 g, Protein: 24 g per serving.
Save It Serve straight from the pan for best texture. Enjoy with a glass of chilled white wine.
Recipe FAQs
- → Can I use fresh tuna instead of canned tuna?
Yes, fresh tuna can be used but should be cooked gently to avoid drying out, keeping the delicate texture similar to canned.
- → What pasta types work best with this dish?
Spaghetti and linguine are ideal as they hold the sauce well, but other long pasta like fettuccine can also be used.
- → How can I adjust the spiciness of the sauce?
Adjust the amount of red pepper flakes or omit them for a milder flavor while keeping the other ingredients balanced.
- → Is this suitable for gluten-free diets?
Absolutely, substitute with gluten-free pasta to maintain the same flavors without gluten.
- → What wine pairs well with this pasta?
A crisp white wine like Pinot Grigio or Vermentino complements the briny and tangy flavors beautifully.
- → Can I use green olives instead of black olives?
Yes, green olives offer a different but equally delicious flavor profile, giving a slightly sharper taste.