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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Tuna and Caper Tomato Pasta

[heart_this] · Dec 10, 2010 · 45 Comments

Tuna and Caper Tomato Pasta

With the holidays quickly approaching I have been pretty busy and because of that I have been looking for some relatively quick and easy meals that do not compromise in flavour. Pastas work really well in these situations and not only is this pasta is absolutely packed with flavour but the recipe is straight forward and it only takes about a half an hour to make. Another plus is that I very often have all of the ingredients on hand, either in the fridge or in the pantry so it really is one of those ‘go to’ meals. The sauce for this pasta dish is pretty similar to a puttanesca sauce with the addition of tuna to make it a bit heartier. The capers and olives are responsible for a lot of the flavour in this dish and they really carry the day. If you want to simplify things even more you can easily skip the wine or replace it with some chicken broth. You can also omit the anchovies, though they also add a lot of flavour and you won’t even see them in finished product. You could easily top this pasta off with some grated cheese but it hardly needs it.
Now that dinner is made, its time to get back to baking! 🙂

Tuna and Caper Tomato Pasta

Tuna and Caper Tomato Pasta

Cook Time: 40 minutes Total Time: 40 minutes Servings: 4
ingredients
  • 1 tablespoon olive oil
  • 1 small onion (diced)
  • 2 cloves garlic (chopped)
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup white wine (optional)
  • 1 (28 ounce) can plum tomatoes (crushed)
  • 2 tablespoons capers (drained)
  • 1/4 cup kalamata olives (pitted and diced)
  • 2 anchovies (minced, optional)
  • 1 can tuna (drained)
  • salt and pepper to taste
  • 1 pound spaghetti
  • 1 handful parsley (chopped)
directions
  1. Heat the oil in the pan at medium heat.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
  4. Add the white wine, deglaze the pan and then simmer until it has almost all evaporated, about 5 minutes.
  5. Add the tomatoes and capers and simmer until the sauce just starts to thicken, about 10 minutes.
  6. Add the olives, anchovies and tuna and simmer for 10 minutes.
  7. Meanwhile, cook the pasta as directed
  8. Season the tomato sauce with salt and pepper to taste.
  9. Remove the tomato sauce from the heat and mix in the parsley.
  10. Toss the pasta in the sauce and serve.
Similar Recipes:
Spaghetti alla Puttanesca
Spaghetti alla Marinara
Maccheroni Calabresei alla Arrabiata
Tilapia Piccata
Chicken Puttanesca
Cod Poached in Arrabbiata Sauce

Take a look at the Presto Pasta Nights roundup on From Kirsten’s Kitchen to Yours.

Food, Italian, Main Course, Pasta, Recipe, Seafood

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Reader Interactions

Comments

  1. janet says

    December 11, 2010 at 1:23 am

    This looks so tasty, Kevin! I love that it is so quick to make, to boot. 🙂

    Reply
  2. LeAnn says

    December 11, 2010 at 1:46 am

    That sounds delicious. I can actually almost smell it.

    Reply
  3. Marina says

    December 11, 2010 at 6:03 am

    Looks very good!!!

    Reply
  4. jose manuel says

    December 11, 2010 at 7:37 am

    Un plato de pasta de lo mejor, estupendo.

    Saludos

    Reply
  5. Rosa's Yummy Yums says

    December 11, 2010 at 7:55 am

    That is a dish I love! Very yummy looking!

    Cheers,

    Rosa

    Reply
  6. ♥peachkins♥ says

    December 11, 2010 at 9:18 am

    it looks gorgeous!

    Reply
  7. Joanne says

    December 11, 2010 at 11:16 am

    This is EXACTLY the kind of meal that I live! Simple, bursting with flavor, and fast!

    Reply
  8. Cherine says

    December 11, 2010 at 11:34 am

    Looks really good!

    Reply
  9. Jennie says

    December 11, 2010 at 12:04 pm

    It looks fantastic! I'm always looking for new pasta dishes to incorporate tuna!

    Reply
  10. Helene says

    December 11, 2010 at 3:17 pm

    This is a really nice pasta. Looks good on the plate.

    Reply
  11. bellini valli says

    December 11, 2010 at 3:31 pm

    I have been looking for quick and easy pasta dishes for that ll important boost over the holidays.

    Reply
  12. Jean says

    December 11, 2010 at 3:39 pm

    This is my kind of pasta–packed with flavor! Just made a similar one recently but I'll have to try this version with the tuna and a tomato base. Thanks!

    Reply
  13. Recipe360 says

    December 11, 2010 at 3:59 pm

    Wow, looks delicious. now I'm thinking I should make some pasta.

    Reply
  14. Deborah says

    December 11, 2010 at 4:36 pm

    I have been seeing lots of recipes with tuna in them lately -and it reminds me that I haven't had tuna in quite awhile! This looks like the perfect fast dinner.

    Reply
  15. Torviewtoronto says

    December 11, 2010 at 4:53 pm

    first time here
    lovely presentation
    check out the events and giveaway in my site
    regards

    Reply
  16. Paula says

    December 11, 2010 at 5:53 pm

    that`s summer on a plate! 🙂

    have a great weekend,
    Paula

    Reply
  17. Nisrine | Dinners and Dreams says

    December 11, 2010 at 8:41 pm

    This sounds easy and delicious. I love tuna with tomato sauce. I grew up having them together so I can imagine how good this pasta is!

    Reply
  18. LimeCake says

    December 11, 2010 at 11:42 pm

    Yum! Do you ever have a bad meal? Ever? 🙂

    Reply
  19. Jamie says

    December 12, 2010 at 3:52 am

    Fabulous recipe, Kevin, and it reminds me of meals in Italy. Haven't made a red tuna sauce in years and this one is perfect!

    Reply
  20. Healthy and Homemade says

    December 12, 2010 at 5:39 am

    Om nom nom. Some of my favorite combinations =)

    Reply
  21. Victor says

    December 12, 2010 at 5:48 am

    What a colorful dish! So easy to make. Love it!

    Reply
  22. Anonymous says

    December 12, 2010 at 4:31 pm

    Tuna and capers with pasta is one of my favorite flavor combinations. I'm going to love this!

    Reply
  23. Nina Timm says

    December 12, 2010 at 9:06 pm

    Big bold flavors and soft warm pasta, I like the idea a lot!

    Reply
  24. Ivy says

    December 13, 2010 at 7:53 am

    That's a lovely pasta dish, full of Greek flavours. Yum.

    Reply
  25. Jennifer says

    December 13, 2010 at 12:35 pm

    Any pasta any way – and the Thai dishes look wonderful! My daughter in law is Cambodian – wish you could have dinner with us – you'd love it. My younger son and his girlfriend live in Korea and their great cooks too. Me – Italian – but can whip up a dishwoman! Thanks for the recipes, Jennifer jennsthreegraces

    Reply
  26. Dom at Belleau Kitchen says

    December 13, 2010 at 3:32 pm

    paying it forward blog style: http://belleaukitchen.blogspot.com/2010/12/and-award-goes-to.html

    Reply
  27. Joshua says

    December 13, 2010 at 5:08 pm

    looks wonderful, I go nuts for anything with good capers in them. One little suggestion – taste the kalamata olives first, if they are very bitter or strong, reduce the amount a bit, they can box with the capers and overpower them.

    Reply
  28. We Are Not Martha says

    December 13, 2010 at 6:08 pm

    This is totally perfect for a cold evening 🙂 I LOVE capers in my pasta dishes!

    Sues

    Reply
  29. ~ Lyndsay The Kitchen Witch says

    December 13, 2010 at 6:35 pm

    Kevin, this looks amazing. I'm gathering recipes I want to try for the New Year and this is going on my list.

    Reply
  30. Sean Grey Hanson says

    December 14, 2010 at 8:08 am

    Hmmm… not only is this healthy but I know this tastes good, as well. 😀

    Reply
  31. Maria says

    December 14, 2010 at 6:44 pm

    Perfect pasta dish! I adore capers and what better way to enjoy them than with tuna and pasta.

    Reply
  32. Nam @ The Culinary Chronicles says

    December 14, 2010 at 10:31 pm

    LOVELY photo!

    Reply
  33. dining room tables says

    December 15, 2010 at 1:12 am

    This looks so delicious! I would love to try this one. Love pasta that has real tomatoes in it.

    Reply
  34. Anonymous says

    December 15, 2010 at 4:24 pm

    Tuna, anchovies, capers, tomato, pasta, all in one dish ?!!! YUM!!!!! I have to make this, soon!

    Thanks for the post!!!

    Reply
  35. Passiflora says

    December 15, 2010 at 11:09 pm

    Hi Kevin, I run into your blog by chance, I am italian and I really appreciate your interpretation of our recipes, but most of all I like when you mix the different traditions and create something new! bye!
    Come visit me on my blog if you ever have a minute: I link recipes to movie reviews. (it is in italian, of course, but I'm planning to create an english version too)
    BYE!

    Reply
  36. susan says

    December 16, 2010 at 1:11 am

    Yum I love tuna pasta. My boyfriend makes the best one, and this is the only meal that takes him less than an hour to make as well!

    Reply
  37. Cara says

    December 16, 2010 at 1:30 pm

    My husband would go gaga for this. I should be nice and make it for him!

    Reply
  38. Ruth Daniels says

    December 17, 2010 at 11:57 am

    What a great holiday gift! Thanks for sharing this stress free delish dish with Presto Pasta Nights.

    Hope to see many more of your tasty treats in 2011.

    Wishing you all the best for the season.

    Reply
  39. Butcher Paper says

    December 22, 2010 at 8:52 pm

    Oh this looks delicious. I am getting hungry just looking at it.

    Reply
  40. Cubicle says

    December 28, 2010 at 7:01 am

    These look great. Thanks!

    Reply
  41. Cooking Portal says

    September 16, 2011 at 8:51 pm

    Lovely Dishes…..

    Reply
  42. nonna23 says

    December 5, 2016 at 2:23 pm

    So glad that you posted this recipe, as I have never seen it anywhere else. I learned how to make this many years ago when we were living in the small town of Arenzano west of Genova, Italy from a very sweet Italian lady, Senora Conchetta, that lived near us. Her recipe included celery, but no capers or olives. Over the years I have regularly added mushrooms & after reading your recipe I will include the capers & olives. I have found that the best tuna to use is Tonno in olive oil in the glass jar. It is as close to Italian tonno as I've found. Thanks for your work & sharing.

    Reply
  43. Mary F says

    March 6, 2020 at 9:10 pm

    So good! And so easy to make! I want to eat more fish so this will be in our regulars now.

    Reply
  44. Mary F says

    August 6, 2020 at 3:52 pm

    I have made this twice. It is so easy, so flavorful. One of those dishes that I want to lick my plate when I’m through! I used anchovy paste instead of the whole anchovies and of course it was still delicious!

    Reply
  45. Linda says

    December 27, 2020 at 6:00 pm

    Kevin, I’m glad that you published this recipe. I’ve bee making this since we lived in Arenzano, Italy many years ago. My only difference is adding 8 oz quartered mushrooms of choice.
    Thanks!

    Reply

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