Pasta with Tuna and Capers
Pasta with tuna and capers is a store-cupboard dinner that earns its place on a busy weeknight. Garlic and chilli are softened in olive oil, then flaked tuna, capers and lemon go in for a couple of minutes, and a splash of starchy pasta water turns it all into a light sauce. From a cold start to the table takes about 20 minutes.
- Total
- 20 min
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
- Per serving
- 590kcal
How long to cook pasta with tuna and capers
The sauce takes about 6 minutes, so start the water first and the frying pan when the spaghetti goes in. That way both are ready together, and the pasta goes straight from the saucepan into the sauce. A dish of pasta with tuna and capers is best eaten at once, as the starch thickens the sauce as it cools.
Buying decent tuna makes a difference, since there is little else in the pan. Look for fillets or large flakes in olive oil.
How to cook pasta with tuna and capers
Tap a time to start a timer.
- Boil the pasta Fill a large saucepan with water, add a good pinch of salt and bring it to the boil. Cook the spaghetti for less than the packet says, usually , so that it is just firm to the bite. Before draining, scoop out a mugful of the cooking water, then drain the pasta.
- Soften the garlic While the pasta cooks, heat the olive oil in a large frying pan over a medium-low heat. Add the garlic and chilli flakes and cook for about , stirring, until fragrant and pale gold. Do not let the garlic brown.
- Add the tuna and capers Flake the tuna into the pan in large pieces and add the capers. Cook for , stirring gently, then add the lemon zest and half the lemon juice.
- Make the sauce Pour in 100ml of the pasta water and let it bubble for a minute. It should look slightly creamy rather than watery.
- Toss and serve Add the drained spaghetti and the parsley to the frying pan and toss for over a low heat, adding a little more pasta water if it seems dry. Taste, then add the rest of the lemon juice and black pepper. Serve straight away.
Swaps and ideas
Basil works in place of the parsley, and the chilli can be left out for a milder dish. For a version with a salty edge, try pasta with tuna and olives. If you want to use prawns, pasta with prawns and garlic follows a similar method. A green salad and a piece of crusty bread are all it needs on the side.
Common problems and fixes for pasta with Tuna and Capers
- The sauce is oily rather than glossy.
- The starch in the pasta water brings the oil and juices together. Add it a little at a time and toss vigorously over the heat until the sauce clings to the pasta.
- The dish is too salty.
- Capers and tinned tuna both carry salt. Drain the capers well, rinse them if they are very salty and season only at the end, after tasting.
- The garlic tastes bitter.
- It has browned. Use a medium-low heat and add the tuna as soon as the garlic turns pale gold, or lift the pan off the heat for a moment.
- The tuna breaks up into crumbs.
- Flake it into large pieces and stir gently, so that the fish stays in distinct chunks.
Frequently asked questions about pasta with Tuna and Capers
What is the best tuna for pasta?
Tuna in olive oil has the best flavour and stays moist. Tuna in brine or spring water works too, but drain it well and add an extra teaspoon of olive oil to the pan.
Can I use a different pasta shape?
Yes. Linguine and tagliatelle work as well as spaghetti, and penne or fusilli hold the flakes of tuna nicely. Use the cooking time on the packet.
How long does it keep?
Cool leftovers quickly, then keep them in a covered container in the fridge for up to 1 day. Reheat with a splash of water until steaming hot all the way through.
Can I add tomatoes or olives?
Yes. A handful of halved cherry tomatoes or a few chopped black olives can go in with the capers. Add them 2 minutes earlier so that the tomatoes soften.
How did you like the recipe?
4.7 / 5 · 29 ratings
