Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives

Total Time:
25 min
15 min
10 min

6 servings

  • 1 pound pasta noodles such as: penne
  • 1 teaspoon extra-virgin olive oil
  • 6 medium garlic cloves, thinly sliced
  • 2 tablespoons capers rinsed, roughly chopped
  • 2 anchovies, finely minced
  • 1/2 cup pitted black olives such as kalamata, roughly chopped
  • 1 pint cherry tomatoes, halved or 1 (28-ounce) can whole, peeled tomatoes, chopped
  • 1/2 cup loosely packed, roughly chopped parsley or basil leaves
  • 1 can rinsed and drained, white albacore tuna
  • 1 teaspoon salt
  • Cracked black pepper

Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.

Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

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    23 Reviews
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    I liked it but my husband didn't like the combination of flavors/ingredients.
    Pretty good and definitely easy. I used chopped spinach instead of basil because that's what I had at the time. I think a finely grated strong cheese such as Pecorino really adds to this dish, which is somewhat bland with just salt, pepper and garlic seasoning the dish.
    This was okay but there way WAY too much pasta for the amount of sauce. If I ever made it again I would change the proportions dramatically.
    I love this recipe. I use double the tuna and use tuna in olive oil. I never have cherry tomatoes so I dice a whole tomato. I use fresh basil but have used dry basil and it was good. I have brought this for lunch and it even reheats in the microwave. Oh and I add parmesan to it at the end. Delicious.
    I didnt have olives or capers but had everything else. I read the reviews before so I knew to add red pepper. Great tasting, and I will be making it again!
    I really liked this recipe! It was delicious!
    When I first read the recipe, didn't think that the ingredients would taste good together, boy was I wrong! I didn't use anchovies because family is not a fan , but still everydody enjoyed it !
    Made this on a Friday night when I didn't have much else on hand. I didn't have tomatoes, basil or black olives. I did have sun-dried tomatoes in oil which I sliced thinly and I used Italian seasoning, and a bit of red pepper flakes for heat, and I added a little cream and pasta water after I added the pasta to the pan. I cooked it until the sauce thickened a bit. I also used canned tuna in oil just the way my nonno would make his tonnato and pasta. Yum!
    I love this recipe, especially because I usually have all the ingredients on hand. It is so easy and so good. I saute finely chopped yellow onion before adding the garlic and use fresh, chopped, vine-ripened tomatoes instead of cherry tomatoes, and whole wheat speghetti for the pasta. The small tins of sliced black olives are great to keep on hand for this dish. Occasionally I omit the anchovies and double the amount of capers. Great with a tossed green salad and a nice glass of wine. Yummy.
    I was out of basil, but that was okay. I also put in two Pizza Hut chili pepper packets. I cut the whole tomatoes while they were still in the can, with a kitchen knife. The one teaspoon of salt was a good ratio to the two cans of tomatoes. I would've had it with a glass of white wine, but didn't have any.
    I like the recipe, it was light and tasted healthy. I used about 1 1/2 cans tomatoes, added mushrooms,red pepper fllakes and also added some parmasean cheese. Next time I would not put olives in it, but overall, good!
    Hadn't had a chance to shop for a while, and could easily adapt this recipe from things in my pantry or freezer. Substituted a jar of Arrabbiata tomato sauce for the cherry tomatoes, and a mixture of green and black olives for the Kalamatas. Served over thin whole wheat spaghetti mixed with french-cut green beans (to lower carbs). Very yummy, and easy--the whole family loved it.
    My husband talks about this recipe all the time even though I made it a couple of years ago! It's fast, easy and delicious, so it gets five stars. That's why I'm making it again tonight. Try it, you won't be sorry.
    Loved this easy recipe. The only thing I would do differently is to add about a teaspon of dried italian seasoning and a bit mor anchovy and garlic.
    My family does not like anchovies, so I eliminated them. otherwise, I, made it as directed. It was very tasty and everyone enjoyed the meal. I also made it with salmon and it was terrific. a keeper. thank you, and keep them coming.
    This is delicious & very eady to make. I cut the recipe in half except for the tomatoes, next time I'll add even more tomatoes. I ate the leftovers cold the next day just added a little more tuna made a great pasta salad.
    Next time I will decrease the pasta by 1/4 (I thought a pound was way too much) and add a bit more tomatoes. Maybe a matter of personal taste, but I like more good stuff with my pasta. Great ingredients and very good overall!
    Just made this. So easy to make. This recipe has all of my favorite ingredients. The different textures are wonderful, one can taste each ingredient. The capers added a certain zing/tartness to it. I added red pepper flakes too. This will be one of my favorites and it is so healthy and nutritious.
    Eversince my husband was diagnosed w/ high cholesterol, i started on a mission to cooking healthy. My husband is not that easy to please when it comes to food but with this recipe, he's all thumbs up! And that's enough to make a poor housewife's day.
    I thank FoodNetwork for coming up w/ these kind of healthy recipes. For they're not only "healthy" but good tasting and very easy to prepare, as well. Diet doesn't need to be painfully bland if there are recipes like this. Thank you Food Network!
    This is so easy to do with just what you have in your pantry. I used imported italian tuna in olive oil, increases calories but also taste!
    Loved it. Not a cook... and was looking for something easy & low fat to make... this is a delicious recipe... for when one wants pasta guilt free...
    This recipe is great, however I still can't figure out what the capers do for it.... oh well. Yummy, yummu
    Easy to make and the whole family loved it...
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    Make It 5 Ways: Tuna