Pasta with Tuna & Olives (Print Version)

A Mediterranean dish of pasta tossed with tuna, olives, capers, and a flavorful tomato sauce.

# Components:

→ Pasta

01 - 14 oz dried spaghetti or linguine

→ Sauce

02 - 2 tbsp extra virgin olive oil
03 - 3 cloves garlic, finely 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

# Directions:

01 - Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and red onion; sauté for 2 to 3 minutes until fragrant and slightly softened.
03 - Incorporate crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer gently for 8 to 10 minutes, stirring occasionally until sauce thickens slightly.
04 - Fold in tuna, olives, and capers. Warm through gently for 2 to 3 minutes, taking care not to break up the tuna excessively.
05 - Toss drained pasta into the sauce, adding reserved pasta water as needed to achieve desired consistency. Stir in lemon zest and half of the parsley.
06 - Serve immediately, garnished with remaining parsley and an optional drizzle of olive oil.

# Expert Advice:

01 -
  • Bursting with bold, complex flavors
  • Ready in just 30 minutes for busy weeknights
02 -
  • To make it gluten-free, swap regular pasta for gluten-free varieties
  • This recipe contains fish and wheat. Always check product labels for cross-contamination
03 -
  • Reserve some pasta water to adjust the sauce texture as needed
  • Add the lemon zest at the end for a fresh lift
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