Pasta with Tuna Tomatoes Garlic Capers and Olives
Elevate your weeknight dinner game with this robust and flavorful Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives. This Mediterranean-inspired recipe combines pantry staples like canned tuna, briny capers, and Kalamata olives with vibrant cherry tomatoes and fragrant garlic, creating a quick yet sophisticated sauce that perfectly coats al dente pasta. A touch of red pepper flakes adds a gentle kick, while fresh parsley brightens the dish just before serving. Ready in just 30 minutes, this satisfying and nutrient-packed pasta is perfect for busy nights but elegant enough to impress guests. Pair it with a crisp green salad and a glass of your favorite white wine for the ultimate Mediterranean feast.
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Recipe Information
Ingredients
- 400 grams spaghetti or pasta of choice
- 2 small cans canned tuna in olive oil
- 300 grams cherry tomatoes
- 4 cloves garlic cloves
- 2 tablespoons capers
- 80 grams pitted Kalamata olives
- 3 tablespoons extra-virgin olive oil
- 0.5 teaspoons red pepper flakes (optional)
- 2 tablespoons fresh parsley (chopped)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
While the pasta is cooking, prepare the sauce. Heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium heat.
Finely chop the garlic cloves and add them to the skillet. Sauté for 1-2 minutes, until fragrant, being careful not to let the garlic burn.
Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices.
Add the drained tuna, breaking it up with a fork, along with the capers and chopped olives. Stir everything together and let it cook for another 3-4 minutes.
If desired, sprinkle in the red pepper flakes for a bit of heat. Season with salt and black pepper to taste.
Add the cooked pasta to the skillet along with a splash of the reserved pasta cooking water. Toss everything together over low heat until the pasta is well-coated with the sauce. Add more pasta water as needed to loosen the sauce.
Remove from heat and stir in the chopped parsley for freshness.
Serve the pasta immediately, optionally garnished with a drizzle of olive oil and more fresh parsley.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4794 mg | 208% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 10.5 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 196 mg | 15% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1697 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
