Save A vibrant, Mediterranean-inspired pasta dish featuring flaky canned tuna, briny olives, and tangy capers in a savory tomato sauce. This recipe brings bold Italian flavors to your weeknight table, making dinner simple yet satisfying.
I first enjoyed this dish on a summer holiday in Sicily, where tuna pasta was a staple at every family gathering. Ever since, I love making this recipe when I crave something hearty but don&t want to spend hours in the kitchen.
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
- Boil 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 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:
- 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 Pasta & Sauce:
- 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 
Save Whenever we make this for family dinner, everyone gathers quickly at the table - the briny aroma fills the house and brings back memories of grandma&s kitchen. Even picky eaters clean their plates!
Serving Suggestions
Pair this pasta with a crisp green salad and a chilled glass of Pinot Grigio for an authentic Italian experience.
Variations
Try swapping black olives for green, or add a handful of baby spinach at the end for extra greens.
Storage Tips
Leftover pasta can be stored in the fridge for up to 2 days. Warm gently in a skillet, adding a splash of water to refresh the sauce.
Save 
Save This quick and hearty pasta is sure to become a weeknight favorite for its bold flavors and easy preparation.
Recipe FAQs
- → Can I use gluten-free pasta for this dish?
Yes, substituting with gluten-free pasta works well without altering the flavor significantly.
- → What type of olives are best to use?
Black pitted olives provide a rich briny flavor, but green olives can offer a sharper taste if preferred.
- → How can I prevent the tuna from breaking apart in the sauce?
Gently fold the tuna into the sauce over low heat and avoid stirring vigorously to keep the pieces intact.
- → Is fresh parsley necessary for the dish?
Fresh parsley adds a bright, herbal note that complements the flavors, but it can be omitted if unavailable.
- → Can I adjust the spiciness in the sauce?
Yes, adding or omitting the red pepper flakes allows you to control the heat level to suit your taste.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Vermentino complement the briny and savory flavors beautifully.