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Creamy Tuna Pasta Recipe with Lemon & Capers

Imagine a busy weeknight and a craving for a warm, homemade meal that doesn’t take hours to prepare. This tuna pasta recipe fits the bill. A single can of tuna combines with pasta, olives, capers and a touch of heat in a rich tomato sauce for a satisfying dinner that’s ready in about 20 minutes.

Simple pantry ingredients transform into a comforting Italian-inspired dish that’s hearty, flavorful, and easy to adapt to what you have on hand. Keep this recipe in your rotation for nights when you need dinner fast and delicious.

Plate of the tuna pasta recipe consisting of spaghetti in tomato sauce, with olives and chopped parsley.
Perfect for busy weeknights!

I often turn to quick pasta dishes on hectic evenings. Recipes like cream cheese pasta, creamy sausage pasta, penne pomodoro, and lemon pasta are regular favourites, but this Tuna Pasta has been a steadfast weeknight hero for years. I began making it soon after I married, and it reliably delivers big flavor with minimal effort.

Why you’ll love this recipe

  • Speedy: Ready in about 20 minutes, this tuna spaghetti is ideal when time is limited but you still want a satisfying, cooked meal.
  • Italian-inspired flavors: The sauce brings together tomatoes, black olives, capers, anchovies and red pepper flakes for a balanced savory profile that complements the tuna.
  • Economical: A single can of tuna stretches to feed a family and proves that great meals don’t require expensive ingredients.
  • Flexible: The recipe adapts to what you have—omit olives, add lemon, or skip the heat to suit your household.

For full ingredient quantities and step-by-step instructions, see the recipe card at the bottom of the page.

Ingredients

Ingredients for this recipe as in the recipe card.
  • Spaghetti (or another long pasta such as linguine; shells or penne also work)
  • Onion (yellow, white, or red), thinly sliced
  • Extra virgin olive oil
  • Anchovy fillets in oil
  • Tomato passata (pureed tomatoes) or blended canned tomatoes
  • Black olives, pitted and halved
  • Brined capers (rinsed if salted)
  • Dried oregano
  • Red pepper flakes (adjust to taste)
  • Canned tuna in olive oil (choose the best quality you can afford)
  • Salt for the pasta water

Instructions

Sliced onions being added to a skillet.
  1. Bring a large pot of water to a rolling boil, cover to speed it up. Add salt once boiling and cook the spaghetti according to package directions until al dente.
  2. Peel and thinly slice the onion.
  3. In a large skillet, warm the olive oil over medium-low heat and add the anchovy fillets. Stir until the anchovies dissolve into the oil, creating a flavorful base.
  4. Increase heat to medium, add the sliced onion and fry gently for 7–10 minutes until translucent and slightly golden. Reduce heat if the anchovies or onions begin to brown too fast.
  5. Add the tomato passata, halved black olives, capers, dried oregano, red pepper flakes and a little water. Simmer for 8–10 minutes to develop the sauce.
  6. Stir in the drained tuna, breaking it into chunks, and heat through for a couple of minutes. Taste and adjust seasoning. If the sauce seems dry, add a splash of reserved pasta water.
  7. Drain the pasta, reserving about a cup of the cooking water. Add the spaghetti to the skillet and toss to combine, adding pasta water as needed to achieve a silky sauce.
  8. Serve immediately while hot.

Marcellina’s hint: Seafood pasta is traditionally served without grated cheese, but you can top it as you like. For texture, try a sprinkling of pangrattato (toasted breadcrumbs with garlic) for a crunchy, garlicky finish.

Substitutions

  • Swap spaghetti for penne, shells or linguine if preferred.
  • Use a crushed garlic clove in place of onion for a slightly different texture and flavor.

Variations

  • Zesty: Finish with lemon zest and a squeeze of lemon juice before serving.
  • Fresh herbs: Garnish with chopped parsley for brightness.
  • Kid-friendly: Omit or reduce red pepper flakes to suit younger palates.

Equipment

No special tools required—just a large skillet or frying pan, a big pot for the pasta, a chopping board, and basic utensils.

Storage

Best served hot and fresh. Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to restore creaminess.

Top tip

Close up of a plate of spaghetti with a tuna and tomato sauce.
  • Use good-quality tuna packed in olive oil for a richer flavor; avoid tuna packed in spring water for this style of dish.
  • Add the tuna near the end of cooking to avoid an overly fishy taste from overcooking.
  • Keep the pasta al dente and reserve a cup of pasta water to loosen the sauce if needed.

FAQ

What is the best seasoning for tuna pasta?

I like salty, savory additions such as anchovies, olives and capers to enhance the sauce instead of grated cheese.

Should tuna pasta be served hot or cold?

This dish is intended to be served hot straight from the skillet. For a cold option, try a separate tuna pasta salad recipe.

Is tuna pasta healthy?

In moderation, this pasta uses real ingredients without preservatives. It’s a balanced, satisfying meal when paired with vegetables or a salad.

Serving suggestions

Tuna Spaghetti twisted around a fork above a plate of spaghetti.

Serve this tuna pasta on its own for a quick weeknight meal or pair with a simple tomato-and-basil salad. For a heartier spread, add a crusty bread and a light dessert to round out the meal.

Related

Cavatelli and Broccoli; Truffled Pasta

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Tuna Pasta Recipe

This tuna pasta combines a can of tuna with olives, capers and red pepper flakes in a tomato sauce for a quick, satisfying meal ready in about 20 minutes.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Servings: 4 | Author: Marcellina

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 anchovy fillets in oil
  • 1 large onion, thinly sliced
  • 2 cups (480ml) tomato puree or passata
  • ⅓ cup black olives, pitted and halved
  • 1½ tablespoons brined capers
  • ¼ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • 1 lb (450 g) spaghetti
  • Salt for the cooking water
  • 5 oz (140 g) canned tuna in olive oil, drained

Instructions

  1. Bring a large pot of water to a boil and salt it.
  2. Slice the onion thinly.
  3. Warm olive oil in a large skillet, add anchovy fillets and stir until they dissolve into the oil.
  4. Add the sliced onion and fry over medium heat until softened and lightly golden, 7–10 minutes.
  5. Stir in tomato passata, olives, capers, oregano, red pepper flakes, salt and ½ cup water. Simmer 8–10 minutes.
  6. Cook the spaghetti until al dente, reserving a cup of pasta water before draining.
  7. Add the drained tuna to the sauce, warm through briefly, then toss in the pasta. Add reserved pasta water if needed to create a silky sauce.
  8. Serve immediately.

Notes

  1. Swap pasta shapes freely—shells, penne or linguine all work.
  2. Use as much tuna as you prefer; in many countries larger cans are common and it’s fine to use the whole can.

Nutritional Estimate Per Serving

Calories: 632 kcal | Carbohydrates: 99 g | Protein: 28 g | Fat: 14 g | Saturated Fat: 2 g | Sodium: 704 mg | Fiber: 7 g

Nutritional information is an estimate. For accurate results, calculate values based on the ingredients and brands you use.