Pasta Tuna Olives Capers

A vibrant, Mediterranean-inspired pasta dish featuring flaky canned tuna, briny olives, and tangy capers in a savory tomato sauce. Perfect for a quick weeknight dinner when you are craving major flavor but short on time.

I first made this pasta on a busy evening and was amazed how quickly the kitchen filled with wonderful aromas. The combination of tuna, olives, and capers brings such a delicious twist to classic tomato sauce.

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

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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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.

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.

Make 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 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.

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This is now a favorite in our family rotation — especially beloved by kids for its tangy, vibrant flavors. Sharing a plate brings us straight back to summer evenings in Italy.

Required Tools

Large pot, colander, large skillet, wooden spoon, chefs knife, chopping board

Nutritional Information (per serving)

Calories 465, Total Fat 13 g, Carbohydrates 64 g, Protein 24 g

Recipe Notes

For a gluten-free version, use gluten-free pasta. Green olives offer a different flavor profile, and this pairs wonderfully with crisp white wines like Pinot Grigio.

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Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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This dish comes together in a flash and is sure to impress anyone at your table. Bright, salty, and full of zest, it's a Mediterranean dinner you will make again and again.

Ask About This Recipe

→ Can I use green olives instead of black olives?

Yes, green olives can be used to provide a slightly different, tangier flavor that complements the tuna and capers well.

→ Is it necessary to reserve pasta water?

Reserving a bit of pasta water helps to loosen the sauce and allows it to better coat the pasta for a silky texture.

→ Can this dish be made gluten-free?

Absolutely. Simply substitute the dried spaghetti or linguine with gluten-free pasta alternatives.

→ What kind of wine pairs well with this dish?

Crisp white wines like Pinot Grigio or Vermentino complement the savory and briny flavors perfectly.

→ How can I add some heat to this pasta?

Include red pepper flakes during the sauce simmering step for a subtle spicy kick according to taste.