Quick and Easy Spaghetti with Tuna and Capers Recipe

Spaghetti with Tuna and Capers (Pasta al Tonno) is a delightful Mediterranean dish that combines the flavors of tuna, capers, green olives, and fresh cherry tomatoes. This recipe is quick to prepare, making it perfect for those days when time or energy is limited, especially during warm summer months. Apart from cooking the spaghetti, no additional cooking is necessary, allowing this tasty tuna pasta to be ready in just a few minutes.

A Helpful Tip for Meal Prep

The tuna mixture can be conveniently prepared in advance and stored in the refrigerator until you’re ready to serve. When it’s time to eat, simply cook the spaghetti, mix in the tuna blend, and add some quartered cherry tomatoes to finish. In just a few minutes, you’ll have a simple yet satisfying pasta dish ready to go!

Chances are you already have most of the ingredients at home, aside from the tuna fillets. I always keep a few cans on hand, just in case! Let’s take a look at the straightforward ingredient list in the order they are used in the recipe:

• Spaghetti: I often opt for spelt or whole grain spaghetti for a healthier option, but any pasta shape you have will work. However, I believe spaghetti pairs best with tuna!
• Shallots & Garlic: These two aromatic staples are essential.
• White Tuna: Known as Albacore in English, you’ll need a can of tuna packed in olive oil. The flesh is white to light pink and has a firm texture, similar to chicken.
• Capers: These are available in jars packed in brine.
• Green Olives: Harvested before they ripen, green olives are healthy due to their saturated fats and fiber content.
• Spices: A pinch of cayenne pepper, black pepper, and sea salt provides a mild heat.
• Olive Oil: I always use extra virgin olive oil, which is the highest quality available.
• Parsley: I prefer flat-leaf parsley for its flavor.
• Cherry Tomatoes: In summer, I love to add juicy, sweet cherry tomatoes to the spaghetti with tuna.

Choosing the Right Tuna for Pasta al Tonno

For this spaghetti with tuna and capers recipe, I recommend using tuna packed in olive oil, whether from a can or jar. While I have tried salted tuna, I quickly returned to the oil-packed variety for its superior flavor. I do drain the oil from the can as I have my preferred oil, and not all oils are of the same quality. Recently, I discovered a vendor at the market selling high-quality oil from Greece.

Preparing the Tuna with Spaghetti

The preparation for this pasta dish is straightforward:

1. Cook the Spaghetti: Boil the spaghetti in salted water until al dente, meaning they are soft on the outside but still firm in the center.
2. Make the Tuna Mixture: In a bowl, combine the shallots, tuna, capers, and olives, mashing them together with a fork. Add olive oil, pepper, and salt, stirring until a creamy, pesto-like sauce forms.
3. Combine Tuna with Pasta: Gently mix the cooked spaghetti with the tuna-capers-olive mixture and the cherry tomatoes. For a decorative touch, garnish with parsley and a few extra cherry tomatoes.

You can find the exact ingredients and quantities for this tuna recipe in the printable recipe card below.

Elevating Pasta al Tonno

To add an extra touch to this dish, consider topping it with some salad greens. I often add a handful of arugula, which adds a crunchy freshness and boosts the vitamin content, eliminating the need for a side salad.

Reasons to Love Spaghetti with Tuna

• Quick to Prepare: Dinner can be ready in just 20 minutes.
• Simple: Ideal for novice cooks.
• Healthy: Packed with nutrients, fiber, and unsaturated fats. Using whole grain spaghetti makes it even healthier.
• Perfect for Summer: While great year-round, it’s especially appealing when temperatures rise and cooking feels less inviting.
• Guest-Friendly: Minimal effort with maximum approval; this recipe can easily be doubled.

More Tuna Recipes

• 250 g spaghetti, reserving a bit of the pasta cooking water
• 1 shallot, finely chopped
• 2 garlic cloves, crushed
• 1 can or jar of white tuna fillets in olive oil, broken into small pieces
• 2 tablespoons capers (in brine), drained and finely chopped
• 30 green olives (pitted), finely chopped
• A pinch of cayenne pepper
• Sea salt and freshly ground black pepper, to taste
• 250 g cherry tomatoes or mini Roma tomatoes, quartered
• Extra virgin olive oil, to taste
• Flat-leaf parsley, for garnish

1. Cook the spaghetti in plenty of salted water until al dente. Before draining, reserve about 60 ml of the cooking water, then drain the pasta in a colander.

2. Meanwhile, place the shallots, tuna, capers, and olives in a medium bowl and roughly mash and mix with a fork. Use the oil from the tuna and season with a pinch of cayenne pepper, salt, and freshly ground black pepper.

   If necessary, gradually add some extra virgin olive oil, stirring until a pesto-like consistency forms.

3. Drain the spaghetti and return it to the warm pot. Add the tuna mixture and quartered tomatoes. Gently combine, adding a bit of the reserved cooking water (up to 60 ml) if needed, until the sauce lightly coats the pasta.

4. Taste and adjust seasoning with black pepper or a splash of olive oil as desired. Serve on plates, sprinkle with freshly chopped parsley, and enjoy!

Calories: 734 kcal

• I love a bit of heat, so I also sprinkle some finely ground red chili flakes on top when serving.

For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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