Spaghetti with Tuna and Capers (Pasta al Tonno)
Spaghetti with Tuna and Capers (Pasta al Tonno) is a simple Mediterranean pasta dish made with tuna, capers, green olives and sweet cherry tomatoes. Not only does this dish taste splendid, it’s perfect for when you are simply hungry and are craving something satisfying but don’t have the time (or energy) to cook! Other than preparing the pasta, there is no cooking involved in this dish. It’s a simple pasta dish that can be pulled together in minutes.
Ingredients for Pasta al Tonno
This easy tuna pasta recipe comes together with a handful of everyday Mediterranean ingredients. Chances are you already have most of them in your pantry.
- Spaghetti – Wholewheat or spelt spaghetti both work beautifully, but you can use any pasta you have on hand.
- Shallots and garlic – The aromatic base that adds plenty of savoury flavour.
- Albacore tuna – Choose high-quality tuna packed in olive oil for the best texture and flavour.
- Capers – Their bright, briny flavour perfectly balances the richness of the tuna.
- Green olives – Add a salty, Mediterranean touch. Pitted olives make preparation even easier.
- Seasoning – A pinch of cayenne pepper, freshly ground black pepper and sea salt are all you need.
- Extra-virgin olive oil – Use a good-quality olive oil, as it forms the base of the sauce.
- Flat-leaf parsley – Adds freshness and a pop of colour.
- Cherry tomatoes – Sweet, juicy tomatoes are especially delicious in summer and add freshness to the finished dish.
How to Make Spaghetti with Tuna and Capers
This Mediterranean tuna pasta is wonderfully simple to make. While the spaghetti cooks, the flavour-packed tuna mixture comes together in minutes.
1) Cook the spaghetti
Cook the spaghetti until al dente, reserving a little pasta water before draining.
2) Mix the sauce
Combine the shallots, tuna, capers, olives, olive oil and seasonings in a large bowl, stirring until creamy and well combined.
3) Toss and serve
Add the hot spaghetti and toss until evenly coated, adding a splash of pasta water if needed. Finish with fresh parsley and juicy cherry tomatoes.
The complete recipe, including exact ingredient quantities and detailed instructions, can be found in the printable recipe card below.
Easy Ways to Customise Spaghetti with Tuna & Capers
One of the easiest ways to add even more freshness is with a handful of young arugula leaves scattered over the top just before serving. It adds a peppery bite, extra colour and turns this simple tuna pasta into a complete meal. No side salad needed!
Why You’ll Love This Spaghetti with Tuna and Capers
This easy Pasta al Tonno is proof that simple ingredients can create a truly satisfying meal.
- Ready in 20 minutes – Perfect for busy weeknights or last-minute dinners.
- Simple to make – An easy recipe that’s ideal for cooks of all skill levels.
- Nutritious and satisfying – Tuna, olive oil and wholewheat spaghetti make it a wholesome Mediterranean meal.
- Perfect for warm days – Light, fresh and just right when it’s too hot to spend time in the kitchen.
- Made for sharing – Easy to prepare, simple to scale up and always a hit with family and friends.
More Tuna Recipes to Try
IIf you enjoyed this Spaghetti with Tuna and Capers, be sure to try my Tuna Pasta Salad for another quick and flavour-packed pasta meal. Tuna is also delicious in a simple salad, like my Mediterranean Tuna Salad with Fresh Herbs. For something with a little more Mediterranean flair, my Tuna Pasta Puttanesca is another easy weeknight favourite that’s ready in around 35 minutes.
Spaghetti with Tuna and Capers
Ingredients
- 250 g spaghetti
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 jar or tin albacore tuna packed in olive oil, drained and flaked (I used a 190 g jar)
- 2 tablespoons capers (brined) (50 g), finely chopped
- 30 g pitted green olives, finely chopped
- pinch of cayenne pepper
- sea salt and freshly ground pepper, to taste
- extra-virgin olive oil, as needed
- flat-leaf parsley, garnish
- 250 g cherry tomatoes, diced
Instructions
- Fill a large pot with water, season generously with salt and bring to the boil over high heat. Add the spaghetti and cook according to the packet instructions until al dente, stirring occasionally to prevent it from sticking. Before draining, reserve 60 ml (1/4 cup) of the pasta cooking water.
- Meanwhile, in a medium bowl, add the shallot, garlic, tuna, capers, and olives. Season with a pinch of cayenne and salt and pepper. Using a fork, gently flake the tuna and mix everything together, incorporating the olive oil from the can. Season with a pinch of cayenne pepper, sea salt and freshly ground black pepper. If needed, drizzle in a little extra-virgin olive oil, stirring until the mixture becomes creamy and pesto-like.
- Return the drained spaghetti to the still-warm pot. Add the tuna mixture and cherry tomatoes, then toss gently to combine. Add the reserved pasta water, a little at a time, just until the sauce lightly coats the spaghetti with a silky finish.
- Taste and adjust the seasoning with more black pepper, sea salt or a drizzle of olive oil, if needed. Divide among serving bowls, sprinkle with freshly chopped parsley and serve immediately. Enjoy!
Nutrition
Notes
- I have a dried red chili pepper grinder, so I like to add a little fresh ground red chili pepper for an extra kick.
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