This savory, briny Italian Tuna Pasta With Olives And Capers is made with canned tuna, crushed tomatoes, and spaghetti and ready in 25 minutes. Tossing the hot noodles straight into the simmering sauce allows the starchy water to bind everything beautifully. I rely on this quick pantry meal on busy weeknights when my fridge is practically empty.
Why This Classic Works
Using oil-packed tuna instead of water-packed makes a massive difference in the final richness of the sauce. I used to drain the oil completely, but I learned that keeping a little adds incredible depth to the garlic base.
The combination of salty capers and kalamata olives creates an instant flavor punch without long simmering times. It is the ultimate convenience meal that genuinely tastes like it came from a rustic trattoria.
Italian Tuna Pasta With Olives And Capers Ingredients
- 12 oz spaghetti or linguine
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 (14 oz) can crushed tomatoes
- 1/4 cup kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 2 (5 oz) cans high-quality tuna in olive oil, lightly drained
- 1/4 cup fresh parsley, chopped
How To Make Italian Tuna Pasta With Olives And Capers
- Boil the Pasta: Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve half a cup of pasta water before draining.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Sizzle the minced garlic and red pepper flakes for one minute until fragrant.
- Build the Sauce: Stir in the crushed tomatoes, olives, and capers. Let the mixture simmer gently for 10 minutes to thicken.
- Add the Tuna: Gently fold the canned tuna into the tomato sauce, keeping some larger chunks intact. Cook for another 2 minutes to warm through.
- Combine and Serve: Add the drained pasta and a splash of reserved pasta water to the skillet. Toss vigorously until the sauce coats the noodles, then garnish with fresh parsley.
Recipe Tips
- Buy oil-packed tuna: It is vastly superior in texture and flavor for pasta sauces compared to dry water-packed varieties.
- Do not overcook the pasta: Pull the spaghetti a minute early so it can finish cooking directly in the simmering tomato sauce.
- Rinse salty capers: If you are sensitive to sodium, a quick rinse prevents the briny elements from overpowering the dish.
What To Serve With Tuna Pasta
This robust pasta pairs perfectly with a crisp arugula salad dressed in a simple lemon vinaigrette to cut through the richness. A warm slice of garlic bread is also excellent for scooping up any leftover tomato sauce on your plate.
How To Store
Keep leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce. Freezing is not recommended as the pasta texture will become mushy.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh diced tomatoes. You will need to simmer them longer until they break down into a saucy consistency.
What type of olives work best?
Kalamata or Gaeta olives offer the best authentic flavor. Black mission olives lack the necessary briny punch for this recipe.
Can I use short pasta shapes?
Absolutely. Penne, rigatoni, or fusilli work wonderfully because their ridges catch the savory tuna sauce.
Nutrition
- Calories: 420 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 25mg
- Sodium: 650mg
- Total Carbohydrate: 52g
- Protein: 22g
Italian Tuna Pasta With Olives And Capers
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minutesItalian Tuna Pasta With Olives And Capers features savory, briny flavors mixed with canned tuna, kalamata olives, and crushed tomatoes in just 25 minutes. This quick pantry staple is an ideal weeknight dinner solution that requires minimal prep but delivers restaurant-quality taste.
Ingredients
12 oz spaghetti or linguine
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 (14 oz) can crushed tomatoes
1/4 cup kalamata olives, pitted and halved
2 tablespoons capers, drained
2 (5 oz) cans high-quality tuna in olive oil, lightly drained
1/4 cup fresh parsley, chopped
Directions
- 1. Boil the Pasta: Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve half a cup of pasta water before draining.
- 2. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Sizzle the minced garlic and red pepper flakes for one minute until fragrant.
- 3. Build the Sauce: Stir in the crushed tomatoes, olives, and capers. Let the mixture simmer gently for 10 minutes to thicken.
- 4. Add the Tuna: Gently fold the canned tuna into the tomato sauce, keeping some larger chunks intact. Cook for another 2 minutes to warm through.
- 5. Combine and Serve: Add the drained pasta and a splash of reserved pasta water to the skillet. Toss vigorously until the sauce coats the noodles, then garnish with fresh parsley.
