Pasta Tuna Olives Capers (Printable)

Mediterranean pasta with tuna, olives, capers, and tomato sauce for a flavorful main dish.

# What You Need:

→ 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 and freshly ground black pepper, to taste
12 - 2 tbsp fresh flat-leaf parsley, chopped
13 - Zest of 1 lemon

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain thoroughly.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and red onion, sautéing for 2–3 minutes until fragrant and softened.
03 - Incorporate crushed tomatoes, dried oregano, red pepper flakes, salt, and pepper. Allow to simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
04 - Gently fold in tuna, olives, and capers. Warm through for 2–3 minutes without breaking up the tuna excessively.
05 - Toss drained pasta into the sauce, adding reserved pasta water as needed to loosen. Stir in lemon zest and half of the parsley.
06 - Plate immediately, garnishing with the remaining parsley and an optional drizzle of olive oil.

# Expert Suggestions:

01 -
  • Quick to prepare and packed with protein
  • Exciting combination of briny, tangy flavors
02 -
  • Green olives can be used instead of black for a different flavor
  • Check labels of canned ingredients for possible cross-contamination
03 -
  • For gluten-free diets, substitute with gluten-free pasta
  • Garnish each plate with fresh parsley and lemon zest for extra brightness
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