Save to Pinterest A vibrant, Mediterranean-inspired pasta dish featuring flaky canned tuna, briny olives, and tangy capers in a savory tomato sauce. Perfect for busy weeknights when you crave something fresh and full of flavor.
I started making this pasta during a trip to Sicily, where we would throw together simple ingredients for dinner and let the vibrant flavors speak for themselves. Over time, it has become a weeknight favorite in my kitchen, especially when I need something satisfying in under 30 minutes.
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.
- Make sauce base:
- 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.
- Simmer tomato 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.
- Toss pasta:
- 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 to Pinterest This became a staple for my family after my partner requested something 'seafood-y' but quick on a rainy evening. Now everyone looks forward to this dish on pasta night.
Serving Suggestions
Pair this pasta with a simple green salad and crusty bread for a complete meal. It works perfectly with a crisp white wine, like Pinot Grigio.
Required Tools
Large pot, colander, large skillet, wooden spoon, chef's knife and chopping board are all you need for this recipe.
Nutritional Information
Each serving contains approximately 465 calories, 13 g fat, 64 g carbohydrates, and 24 g protein.
Save to Pinterest Try this Mediterranean pasta for a vibrant weeknight dinner that never fails to impress. The leftovers taste even better the next day.
Recipe Questions & Answers
- → What type of pasta works best?
Spaghetti or linguine are ideal for this dish, holding the sauce well and complementing the ingredients' texture.
- → Can I use fresh tuna instead of canned?
Fresh tuna can be used if cooked and flaked gently, but canned tuna in olive oil offers convenience and tender flakes that meld well with the sauce.
- → How can I adjust the flavor if I don't like capers?
You can reduce or omit capers, or replace them with a small amount of green olives for a milder tang.
- → Is this dish suitable for gluten-free diets?
Yes, substitute regular pasta with gluten-free varieties like rice or corn pasta without affecting the flavor.
- → What wine pairs well with this dish?
Crisp white wines such as Pinot Grigio or Vermentino enhance the bright Mediterranean flavors and balance the briny notes.