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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4.3 23
I liked it but my husband didn't like the combination of flavors/ingredients. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I really liked this recipe! It was delicious! item not reviewed by moderator and published
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 ! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published

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Make It 5 Ways: Tuna