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Pasta with Tuna and Capers

Name: Pasta with Tuna and Capers
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Pasta with Tuna and Capers
Ingredients: 200g spaghetti; 160g tinned tuna in olive oil; 2 tablespoons capers; 2 cloves garlic; 1 lemon; 1 teaspoon dried chilli flakes; 2 tablespoons fresh parsley; 2 tablespoons olive oil; 1 pinch salt; 1 pinch black pepper

Pasta with Tuna and Capers is a quick and simple meal that uses common pantry ingredients. This recipe combines the savoury taste of tuna with the salty punch of capers and fresh lemon. It is an ideal choice for a fast weekday dinner when you want something light yet filling. You can prepare the entire dish in the time it takes to boil your pasta.

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Why you should cook pasta with tuna and capers

This Pasta with Tuna and Capers is popular because it requires very little effort and prep work. Most of the ingredients are shelf stable meaning you can make it at any time. The combination of garlic and chilli provides a lovely warmth that complements the fish perfectly. It is a budget friendly way to enjoy a delicious Mediterranean style meal at home.

A step-by-step guide to pasta with tuna and capers

Step 1

Cook the pasta: Bring a large saucepan of salted water to a boil. Add the spaghetti and cook it according to the instructions on the packet until it is al dente. Drain the pasta in a colander but save a few tablespoons of the cooking water to use for the sauce later.

Step 2

Sauté the base: Heat the olive oil in a frying pan over a medium heat. Peel and thinly slice the garlic then add it to the pan along with the chilli flakes. Fry them for about one minute until the garlic is soft and fragrant without letting it turn brown for your Pasta with Tuna and Capers.

Step 3

Add the tuna: Flake the tuna into the frying pan and add the drained capers. Stir the mixture and cook for two minutes so the flavours can meld together. Squeeze in the juice of half a lemon and pour in the reserved pasta water to keep the sauce moist.

Step 4

Combine and serve: Toss the cooked spaghetti into the frying pan with the tuna and capers. Add the chopped parsley and season with salt and black pepper before mixing everything thoroughly. Serve the dish immediately while it is hot with an extra wedge of lemon on the side.

Tips to make pasta with tuna and capers even better

Using tuna in olive oil provides a much richer flavour and better texture for your Pasta with Tuna and Capers. If you only have tuna in brine make sure to drain it well and add a little extra olive oil to the pan. Do not overcook the garlic as it can quickly become bitter and overpower the other ingredients. The starch in the reserved pasta water is essential for helping the sauce coat the spaghetti strands evenly.

You can use different pasta shapes like linguine or penne if you do not have spaghetti. For extra freshness you can grate some lemon zest over the finished plates just before serving. Fresh parsley adds a bright colour and taste that dried herbs cannot match. Always drain the capers well so the final dish does not end up being too salty.

You may also like baked pumpkin, clear soup with turkey or gravlax with mustard and dill sauce.

Ingredients

servings

Adjust quantity

200 g spaghetti
160 g tinned tuna in olive oil
2 tablespoons capers
2 cloves garlic
1 lemon
1 teaspoon dried chilli flakes
2 tablespoons fresh parsley
2 tablespoons olive oil
1 pinch salt
1 pinch black pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:2427 kJ / 580 kcal
Fat:22 g
- of which saturates:3 g
Carbohydrates:68 g
- of which sugars:2 g
Protein:30 g
Fibre:4 g
Salt:820 mg

Yes you can store leftovers in an airtight container for up to two days in the fridge. When you want to eat it again add a tiny splash of water or oil before reheating to keep the Pasta with Tuna and Capers from becoming dry. It is a great option for a quick lunch the following day.

What is the best tuna to use for Pasta with Tuna and Capers?

Tinned tuna steaks in olive oil are the best choice for this recipe as they stay moist and have a better flavour. If you use tuna chunks in spring water the Pasta with Tuna and Capers might feel a bit more dry and less savoury. Make sure to flake the tuna into large pieces so they stay visible in the sauce.

How can I make the pasta sauce more creamy?

While this is traditionally an oil based sauce you can add a small splash of double cream at the end for a richer version. Alternatively adding more of the starchy pasta cooking water will create a silkier texture that sticks to the pasta perfectly. You can also add a little extra olive oil if you find the mixture too dry.