Pin A vibrant, Mediterranean-inspired pasta dish featuring flaky canned tuna, briny olives, and tangy capers in a savory tomato sauce.
When I first made this pasta, my kitchen was filled with the irresistible aroma of tomatoes simmering with garlic and tuna. It instantly reminded me of sunny Italian coastlines and family meals around the table.
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.
- Simmer 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, and 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 and finish:
- 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.
Pin 
Pin This recipe became a weeknight staple in our home, loved by everyone including our picky eater. Even my mom requested the recipe after our last family dinner.
Required Tools
Large pot, colander, large skillet, wooden spoon, chefs knife, and chopping board are all you need to make this flavorful pasta.
Nutritional Information
Each serving has around 465 calories, 13 g fat, 64 g carbohydrates, and 24 g protein, making it a balanced meal that satisfies without being heavy.
Notes
Green olives can be used instead of black for a different flavor. Pair with a crisp white wine such as Pinot Grigio or Vermentino to complement the bright flavors.
Pin 
Pin Enjoy this pasta with a side salad for a complete meal. It's perfect for easy weeknights or sharing with loved ones!
Recipe Questions
- → What type of pasta works best for this dish?
Long pasta such as spaghetti or linguine are ideal, allowing the sauce to coat each strand evenly.
- → Can I substitute black olives with other types?
Yes, green olives can be used to offer a different, slightly sharper flavor profile.
- → How can I make the sauce thicker if needed?
Simmer the sauce longer to reduce excess liquid, or stir in reserved pasta water gradually for a looser texture.
- → Is there a way to add some heat to this pasta?
Incorporate red pepper flakes when sautéing garlic and onion to introduce a subtle spicy kick.
- → What wine pairs well with this Mediterranean pasta?
A crisp white wine such as Pinot Grigio or Vermentino complements the briny and fresh flavors perfectly.