Pasta With Tuna, Olives, Capers and Tomatoes

Pasta With Tuna, Olives, Capers and Tomatoes.

Pasta With Tuna, Olives, Capers and Tomatoes


For 4 Person(s)

For the Sauce

  • 3 tablespoons extra virgin olive oil
  • 5 fresh parsley stems
  • 4 garlic cloves, sliced
  • 1/4 teaspoon red pepper flakes
  • 1 can 1.76 Oz anchovy fillets packed in oil, drained
  • 1 1/2 cups Castelvetrano olives
  • 1/4 cup capers
  • 2 red onions, cut into a 1/2 inch dice
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 18 ounces canned Italian tuna, about 6 small cans or 3 regular cans
  • 1 14oz can cherry tomatoes
  • 1 19oz jar golden tomatoes
  • 1 pound dried mezzi rigatoni


  1. Get the Ingredients needed for this recipe HERE
  2. Put a large skillet over a medium flame and heat the oil.
  3. Add the parsley stems garlic and red pepper flakes and sauté until the garlic is golden, about 30 seconds.
  4. Add in the anchovies and sauté until they have broken down.
  5. Add in the olives and capers and onions and cook until the onions have softened, about 5-7 minutes.
  6. Add in the wine and cook until evaporated, about 1 minute.
  7. Add the tuna and tomatoes to the pan and cook while crushing the tomatoes with the back of a wooden spoon.
  8. Bring to a boil and then simmer for 15-20 minutes.
  9. Drop the pasta into generously salted boiling water and cook until Al dente.
  10. Add the pasta to the sauce and toss over high heat for 1-2 minutes.



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