Save A vibrant, Mediterranean-inspired pasta dish featuring flaky canned tuna, briny olives, and tangy capers in a savory tomato sauce. This recipe brings out the best of Italian flavors for a quick and easy dinner.
I first made this pasta for a weeknight dinner when we were craving something fresh and comforting without spending hours in the kitchen. The combination of olive oil, tuna, and capers transported me straight to sunny Italy with every bite.
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.
- Prep 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.
- Combine & 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.
- Garnish & Serve:
- Serve immediately, garnished with remaining parsley and an extra drizzle of olive oil if desired.
Pin it 
Pin it Pasta nights have always been a favorite family tradition for us. This tuna, olive, and caper version quickly became a hit, especially paired with a fresh green salad and a splash of lemon.
Required Tools
Large pot, colander, large skillet, wooden spoon, chefs knife and chopping board
Allergen Information
Contains wheat (gluten) and fish. Be sure to choose gluten-free pasta and check labels for cross-contamination to meet dietary needs.
Nutritional Information
Calories per serving: 465. Total Fat: 13 g. Carbohydrates: 64 g. Protein: 24 g.
Pin it 
Pin it Enjoy the fresh flavors and simplicity of this Mediterranean pasta dish, perfect for any night of the week.
Frequently Asked Questions
- → What type of pasta works best for this dish?
Long strands like spaghetti or linguine hold the sauce well, but feel free to use your preferred pasta type.
- → Can I use fresh tuna instead of canned?
Fresh tuna can be used; sear it lightly and add towards the end to maintain its texture and flavor.
- → Are green olives a good substitute?
Yes, green olives add a slightly different tang and complement the capers nicely.
- → How can I adjust the spice level?
Red pepper flakes are optional; adjust or omit them based on your heat preference.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Vermentino enhance the Mediterranean flavors beautifully.
- → Is this suitable for gluten-free diets?
Yes, use gluten-free pasta to make this dish gluten-free while retaining its flavor.