Tuna Pasta Recipe

5 from 3 votes

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This Tuna Pasta recipe combines a humble can of tuna with olives, capers, and red pepper flakes in a rich tomato sauce. It’s satisfying, hearty, and only takes 20 minutes to cook!

Prep Time10

Cook Time20

Total Time30

Servings:

Author: Marcellina

Ingredients

2 tablespoons (30ml) extra virgin olive oil
3 anchovy fillets in oil
1 large onion
2 cups (480ml) tomato puree or tomato passata (or blended canned tomatoes)
⅓ cup black olives ((pitted and halved))
1 ½ tablespoon brined capers
¼ teaspoon dried oregano
¼ teaspoon red pepper flakes
¼ teaspoon salt
1 pound (450 grams) spaghetti (See Note 1)
Salt for the cooking water
5 ounces (140 grams) canned tuna in oil, drained (See Note 2)

Instructions

Begin by filling a large pot with water and place over high heat. Cover with the lid so that it boils more quickly.
Peel and thinly slice the onion.
In a large frying pan or skillet, add olive oil and anchovy fillets. Cook, stirring regularly over medium-low heat until the anchovies are completely dissolved.
2 tablespoons (30ml) extra virgin olive oil, 3 anchovy fillets in oil
Increase the heat to medium, add the sliced onions, and fry gently for 7-10 minutes until they are translucent and slightly golden. Take care not to burn the anchovies. If necessary, reduce the heat.
1 large onion
Stir in tomato passata (tomato puree), halved black olives, capers, dried oregano, red pepper and salt along with ½ cup water. Allow to simmer for 8 to 10 minutes.
2 cups (480ml) tomato puree or tomato passata (or blended canned tomatoes), ⅓ cup black olives, 1 ½ tablespoon brined capers, ¼ teaspoon dried oregano, ¼ teaspoon red pepper flakes, ¼ teaspoon salt
By now, the water should be boiling. Add salt and cook spaghetti according to the package directions.
1 pound (450 grams) spaghetti, Salt for the cooking water
When the sauce is done, stir in the tuna, breaking it up as you go. Simmer for a minute or two until the tuna is heated through. Taste and adjust seasoning if needed. If the sauce becomes too dry, add half a ladleful of pasta water.
5 ounces (140 grams) canned tuna in oil, drained
When spaghetti is al dente, drain it, reserving a cupful of pasta water. Transfer the spaghetti to the pan with the sauce.
Toss everything together to combine well adding extra pasta water if needed to create a creamy sauce.
Serve immediately while hot.

Notes

Substitute pasta shells, penne, or linguini for spaghetti if you prefer.
Add as much or as little canned tuna as you prefer. In the UK and Australia, common size cans are 185g and 200g (approximately 6.5-7 oz). It’s fine to use the entire can.

Tips for Success

Use good-quality tuna in olive oil (not spring water!) for the best flavor—this is key in Italian recipes.
Add tuna at the end—cooking it too long can make it overly fishy.
Cook pasta al dente for the right bite—check the packet and taste to be sure.
Save a cup of pasta water before draining—it helps create a silky sauce.

Nutrition