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
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
- Heat the oil in the pan at medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
- Add the white wine, deglaze the pan and then simmer until it has almost all evaporated, about 5 minutes.
- Add the tomatoes and capers and simmer until the sauce just starts to thicken, about 10 minutes.
- Add the olives, anchovies and tuna and simmer for 10 minutes.
- Meanwhile, cook the pasta as directed
- Season the tomato sauce with salt and pepper to taste.
- Remove the tomato sauce from the heat and mix in the parsley.
- Toss the pasta in the sauce and serve.
This looks so tasty, Kevin! I love that it is so quick to make, to boot. 🙂
That sounds delicious. I can actually almost smell it.
Looks very good!!!
Un plato de pasta de lo mejor, estupendo.
Saludos
That is a dish I love! Very yummy looking!
Cheers,
Rosa
it looks gorgeous!
This is EXACTLY the kind of meal that I live! Simple, bursting with flavor, and fast!
Looks really good!
It looks fantastic! I'm always looking for new pasta dishes to incorporate tuna!
This is a really nice pasta. Looks good on the plate.
I have been looking for quick and easy pasta dishes for that ll important boost over the holidays.
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!
Wow, looks delicious. now I'm thinking I should make some pasta.
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.
first time here
lovely presentation
check out the events and giveaway in my site
regards
that`s summer on a plate! 🙂
have a great weekend,
Paula
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!
Yum! Do you ever have a bad meal? Ever? 🙂
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!
Om nom nom. Some of my favorite combinations =)
What a colorful dish! So easy to make. Love it!
Tuna and capers with pasta is one of my favorite flavor combinations. I'm going to love this!
Big bold flavors and soft warm pasta, I like the idea a lot!
That's a lovely pasta dish, full of Greek flavours. Yum.
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
paying it forward blog style: http://belleaukitchen.blogspot.com/2010/12/and-award-goes-to.html
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.
This is totally perfect for a cold evening 🙂 I LOVE capers in my pasta dishes!
Sues
Kevin, this looks amazing. I'm gathering recipes I want to try for the New Year and this is going on my list.
Hmmm… not only is this healthy but I know this tastes good, as well. 😀
Perfect pasta dish! I adore capers and what better way to enjoy them than with tuna and pasta.
LOVELY photo!
This looks so delicious! I would love to try this one. Love pasta that has real tomatoes in it.
Tuna, anchovies, capers, tomato, pasta, all in one dish ?!!! YUM!!!!! I have to make this, soon!
Thanks for the post!!!
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!
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!
My husband would go gaga for this. I should be nice and make it for him!
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.
Oh this looks delicious. I am getting hungry just looking at it.
These look great. Thanks!
Lovely Dishes…..
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.