Traditional recipes

Spaghetti with Tuna and Capers recipe

Spaghetti with Tuna and Capers recipe

  • Recipes
  • Ingredients
  • Pasta
  • Seafood pasta
  • Tuna pasta

Tinned tuna, capers, tomato and lemon make for a light and fresh midweek supper.

171 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves crushed garlic
  • 1 tablespoon capers
  • 1 (400g) tin chopped tomatoes
  • 1 tablespoon lemon juice
  • handful chopped fresh parsley
  • 1/4 teaspoon dried crushed chillies
  • 2 (185g) tins tuna in springwater, drained
  • 1 (500g) pack spaghetti

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. In a large frying pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice and parsley. Season with crushed chillies to taste. Simmer gently for 3 minutes to thicken sauce. Stir in tuna, and heat through.
  2. While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
  3. Toss pasta with sauce, and serve.

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Reviews & ratingsAverage global rating:(172)

Reviews in English (130)

by NIBLETSK

nice and simple! I rinsed the tuna to take out some of the salty flavour.-21 Jul 2008

by DEBBIE BRENT

My mum used to make this all the time when we were young and I had totally forgotten about this dish until I saw it on the site. I was so happy to find it because it is really good.Thanks so much Amanda!-21 Jul 2008

Took shortcuts.I was doing lunch for myself and used some tomato puree and gently added boiling water - in place of tinned tomato. Also tried the lemon zest and I added a good amount of lemon juice... have to say - its delish!!-27 Feb 2009


Sicilian Tuna Pasta with Garlic, Anchovies, and Capers

Love the Recipe? Share it with your friends. Thank you!

Today I have for you an easy Sicilian style tuna pasta recipe that you will get in love with. All these simple ingredients like garlic, anchovies, capers, tuna, and pasta combines so well that you will think that all these ingredients were created specially for each other. This Italian tuna pasta is an ideal midweek dish when you need to cook something delicious and quick.

This simple Italian recipe is one of my go-to recipes when I need to prepare something quick and delicious without using a lot of ingredients. You will get surprised by how easy is this recipe and what taste you will get on your plate.

Are you ready? Let’s get started!


Reviews

I'm going to give this three forks because I had to toy with it a bit. Here are the changes I made: I couldn't understand the benefit of grilling the garlic and leeks. It was messy and too easy to burn, so I thinly sliced the leeks and poached them with four garlic cloves in 1 c of olive oil until they turned golden brown. I then substituted that cup of oil for the 1/4 c called for. I added a little fresh rosemary instead of rubbing it on the tuna. And finally, I used 1 1/2 pounds of tuna and a different pasta shape (spaghetti was too difficult to eat with this recipe). After those tweaks it was really delicious.

Disappointing. I followed the recipe faithfully and found this to be really bland and not flavorful. We used the best ingredients - fresh tuna caught that morning, great leeks, all of it. And. yawn. It wasn't BAD, but it just wasn't delicious.

This was delicious, but I will tell you I made some changes. First, I doubled the garlic. Second, I grilled zucchini and chopped it up as an addition (see the Grilled Zucchini and Leeks with Walnuts and Herbs recipe on this website). Second, we used mahi mahi instead of tuna (it looked better at the store) and we added little neck clams to the dish. I know, I know, I changed it, but really, we used the same seasonings, lemon juice, olive oil, etc. We will definitely make this again, now knowing how versatile the recipe can be.

I like the ingredients, but my wife and I found this to be dry and tasteless. If you follow the recipe, the tuna will be overcooked and tough. I added an extra 1/4 cup of pasta water to the pasta, and it was still dry as dust. It would be better to leave the tuna raw and let it cook in the two minutes with the pasta. The balance among the ingredients is also off -- too much pasta and lemon zest, not enough olives. Why bother? There are too many other wonderful things to do with fresh tuna.

I don't believe there is a law against using Parm on fish or seafood. If you like it that way, go for it. The times they are a changing.

An Italian knows you don't use any kind of cheese with any kind of fish or seafood. So don't add any Parmesan!

We loved this recipe, and will definitely make it again! But, I will double the leeks and triple the garlic, and reduce the parsley.

I liked the simplicity of this dish but also the complex flavors of the roasted veggies. I would not use a canned tuna, but if tuna is too expensive, substitute another thick fish, like halibut, which is also probably about $22 per pound. The only thing I did different was to increase the lemon juice at the end and also used only half the amount of parsley.

This sounds great, but fresh tuna is $22 a pound here, too expensive for my budget. Can good canned be substituted?

I also found that it was a pain to cut the cooked leeks. Next time I would slice before grilling and cook in a grill basket.

Perfect as is if you like your food simple. If you like it spicier and very flavorful it needs some jazzing up. I doubled the garlic and couldn't taste it. Also added red pepper flakes and parmesan. Next time I would use even more garlic (it roasts on the grill and has a very mellow flavor) or use fresh garlic. Iɽ also up the capers and lemon juice and keep the red pepper flakes and parmesan.

excellent and I added fresh peas from my garden at the end. Easy and delicious

Excellent recipe for summer pasta. Easy, short cooking time and always taste great.


Method

  1. Preheat the oven to 180°C (fan) and fill and boil the kettle. Place a large frying pan on a low heat and fill a saucepan with the boiled water and a pinch of salt.
  2. Garlic ciabatta: Slice the ciabatta three quarters deep, making cuts at 2cm intervals, and then finely chop the parsley. Scrunch up a large piece of greaseproof paper and dampen it under a tap. Open it up on a flat surface, oil it and place the bread on top. Sprinkle the parsley over the top with a pinch of salt and pepper and then pour over a generous drizzle of olive oil. Crush 2-4 garlic cloves on top and then smear the mixture over the bread, making sure it gets inside all of the incisions. Finally, wrap the bread up in the greaseproof paper and put it into the oven to cook for around 20 minutes.
  3. Chocolate ganache: Place a large heatproof bowl on top of the saucepan with the boiling water (making sure that the water doesn't touch the bowl). Break up the chocolate and place it in the bowl, along with the butter, cream, a pinch of salt and the grated zest of one clementine. Give everything a good stir and leave it to melt.
  4. Spaghetti: Put the spaghetti into the saucepan and cook it according to the instructions on the packet. Pour the oil from the tuna into the frying pan and then crush the garlic, adding it to the frying pan along with the capers, anchovies and their oil (don't be alarmed if it looks like there is a lot of oil).
  5. Chop the chilis (seeds optional) and stalks from the parsley then add them to the frying pan. Chop the parsley leaves and put them to one side. Once the garlic starts to get a little colour, add the tuna, breaking it up a little, then add the olives, tinned tomatoes, a pinch of cinnamon and some black pepper.
  6. Chocolate ganache: The chocolate should have melted by now so remove it from the heat and give it a good stir. Decant the mixture into small pots or espresso cups, then halve the remaining clementines and put them on a board along with the ganache. Take them to the dinner table then check on the bread.
  7. Spaghetti: Once the pasta has cooked, drain it and reserve some of the water. Add the pasta to the frying pan, then squeeze over the juice of a lemon and add most of the parsley, mixing well. If the sauce feels very thick add some of the reserved spaghetti water to loosen it up. Pour the spaghetti into a large bowl and finish with the remaining parsley.
  8. Garlic ciabatta: Remove the bread from the oven and then take it to the table along with the spaghetti. Enjoy with a bottle of red wine.

All written material and photography used on this website are copyright © Hot Cooking 2021.


Spaghetti with Tuna, Capers, and Chile Flakes

The perfect dish made from basic pantry essentials, made on the fly when a grocery trip isn't an option.

There are so many things I love about this dish, but what I love most is that it’s made from basic pantry ingredients, so it can be made on the fly when you really don’t want to go shopping for food. It’s in the spirit of the classic linguine with clams, but made with canned tuna instead.

Because of the simplicity of this dish, the quality of all the ingredients is critical to the final result. The breadcrumbs are optional but do add texture. [Editor’s note: recipe from Sam Mogannam’s Eat Good Food]

Ingredients

1 pound regular or whole wheat spaghetti

1/2 cup extra-virgin olive oil

1 medium onion, finely diced

1 tablespoon chopped garlic

1 teaspoon chopped fresh thyme

1/2 teaspoon chile flakes (or more to taste)

1 (6-ounce) can line-caught albacore tuna, packed in its own juices (do not drain)

2 tablespoons capers, coarsely chopped

3 tablespoons chopped fresh parsley

Finely grated zest and juice of 1/2 lemon

1/2 cup of coarse toasted breadcrumbs

Directions

Bring a large pot of well-salted water to a boil. Add the spaghetti and cook for 2 minutes less than the package instructs. Reserve about 1 1/2 cups of pasta water, then drain the pasta (do not rinse).

Heat 1/4 cup of the olive oil in a large skillet over medium-low hear. Add the onion and a pinch of salt and cook, stirring frequently, until the onions are soft but have not taken on any color, about 8 minutes. Add the garlic, thyme, and chile flakes and sauté until the garlic has softened, about 2 minutes longer.

Add the tuna, juices and all, and the capers. With a wooden spoon, break the tuna into small pieces as you stir in the mixture.

Transfer this mixture to the empty pasta pot (no need to rinse it first) along with the spaghetti and 1 cup of the pasta water. Put the pot over medium heat and continue to cook, stirring constantly, until the pasta absorbs the water and is just al dente, about 1 to 2 minutes longer. Remove from the heat.

Stir in the remaining 1/4 cup of olive oil, the parsley, and the lemon zest and juice. Add another 1/4 cup pasta water to moisten add another tablespoon or so if it still seems too dry.


Spaghetti with Preserved Tuna, Capers, Calabrian Chili by Alfred Portale

Ingredients:

1 lb spaghetti
1 1/2 cups marinara sauce or canned tomato puree
3 Tbs olive oil
3 cloves garlic - finely minced
8 anchovy filets - finely chopped
1 Tb Calabrian chili purée
2 Tbs capers - chopped
1 12-14 oz jar tuna, preserved in olive oil - leave in large pieces
1/4 cup black olives - chopped
3 Tbs basil – chopped

Heat olive oil in wide saute pan. Add garlic, cook 2-3 min. Then, add anchovy, tomato sauce, capers and chili purée.

Cook spaghetti in pot of boiling salted water. Cook until al dente, approximately 6-7 min. Spaghetti will finish cooking in the sauce. Once cooked, strain and reserve 1/2 cup of the pasta water for later use

Add spaghetti to sauce and toss over low heat. Add pasta water as needed.

Stir in tuna, olive oil and basil. Serve hot and… buon appetito!

Extra Tip: go to @lacucinaitalianausa Instagram account and in the Highlights you'll find Mary Jane cooking this yummy recipe!


Spaghetti with Tuna and Capers

For a light dinner that is quick to prepare, canned tuna tossed with spaghetti is a favorite in Italy. It completes the evening when you crave a satisfying dinner yet do not want to cook for a long time. Classic wheat, wholewheat, farro, or gluten-free spaghetti are equally delicious paired with this sauce.

Some of the best canned tuna in the world comes from Italy or Spain, where they process premium yellowfin tuna and pack it in olive oil in the Mediterranean tradition. This healthy food is rich in niacin, B-vitamin, and Omega-3 fatty acids. Spaghetti con Tonno is usually a simple pasta just tossed with canned tuna and its oil, and sliced onions. But why not pack every bite with flavor?

Here are easy Chef Tips to elevate this family dish to dinner party fare:

* I love making Aglio-Olio sauce, garlic-infused olive oil, as the base for this spaghetti dish. Combining this sauce with sharp white onion, canned tuna, capers, and lemon is essential, and makes this dish standout compared to other versions.

* The onion is best if very sharp in flavor, so use either white onion or a very fresh onion from your garden or market. Lightly saute the onion, as written in this recipe, or use it raw.

* Add some heat by adding a pinch of ground cayenne pepper.

* Red wine vinegar freshens canned tuna. Drain the canned tuna then use it.

* This dish needs salt and acid as sharp flavor points to the oil. Grating fresh lemon zest over all and garnishing with crunchy salt and coarsely ground black pepper really adds a satisfying final note.

* Serve this spaghetti at room temperature for best flavor.

4 first-course servings or 2 main course servings. Cooking time is about 15 minutes.

Aglio-Olio Sauce:
6 tablespoons (90 ml) extra-virgin olive oil
2 to 3 garlic cloves, or to taste, finely chopped
Sliced white onion or spring onion to taste
Pinch ground cayenne pepper, optional
1/2 cup (120 ml) pasta cooking water or as needed
2 7-ounce (2 198-g) cans Italian light tuna in olive oil, drained well
1 tablespoon red wine vinegar
1/4 cup (60 ml) whole small capers in vinegar, rinsed, drained

Garnish:
2 lemons, grated zest only
Coarse sea salt or kosher salt to taste
Freshly ground black pepper to taste
Extra-virgin olive oil at tableside

1. Aglio-Olio Sauce: Over low heat in a large pan, warm the olive oil, chopped garlic, and sliced onion over low heat for 1 minute to infuse the oil without browning the garlic or onions. If including cayenne pepper, add it now. Remove from the heat and reserve.

2. Boiling the Spaghetti: In a deep pot, bring lightly salted water to a rolling boil. Add the spaghetti, stirring occasionally to prevent it from sticking together. While the pasta is boiling, scoop out 1/2 cup (120 ml) pasta cooking water and reserve. Boil the pasta until it is firm al dente because it continues cooking with the sauce.

One minute before the spaghetti is finished boiling, heat the sauce over medium heat. Drain the spaghetti, leaving a little water clinging to it, and immediately add it to the sauce. Toss thoroughly coating the pasta. Add some reserved pasta cooking water as needed to keep the pasta moist and to create a light, glossy sauce. Remove the pan from the heat. Allow the spaghetti to cool for 5 to 10 minutes to reach room temperature and absorb some sauce.

3. Drain the canned tuna. Sprinkle the red wine vinegar over the tuna and toss the tuna with a fork breaking it apart into chunks. Add the tuna and capers to the spaghetti and toss. Grate fresh lemon zest over and toss. Plate. Sprinkle salt and grind black pepper to taste over each portion. Serve a bottle of olive oil on the table for additional garnish.


‘Tale Of Two Fishes’ – spaghetti, tuna and anchovy recipe

This quick and easy anchovy recipe serves up a dish of seriously healthy pasta pleasure, because you get not just one brain-friendly fishy ‘hit’ but two.

Not only that, but this pasta meal is a cinch to cook – with just 5 steps in all and 8 ingredients (two of which are – duh! – olive oil and salt).

Best of all, unlike some similar dishes, this anchovy recipe actually requires very few anchovies (just 4 of these to serve 2 people), so you can save cash by buying the smallest pack or tin in the store.

Enough talk then, let’s hit the kitchen and feed our brains…

Ingredients: (For a printable PDF shopping list click here, or right-click this link and choose ‘Save target/link as’ to save the list for later.)

150g/5oz fresh tuna fillets or tinned tuna flakes/chunks

4 fresh (or tinned) anchovies

1 tablespoon (20g/0.7oz) of capers

Half a 400g/14oz tin of chopped tomatoes

STEP 1 – First, preparation and garlic browning.

– Make sure your capers are rinsed and no longer covered in salt (otherwise your creation will be way too salty!).

– Chop the ends off the garlic. Peel it and chop it into quarters.

– Using a medium heat hob, fry these garlic chunks in half a pan of olive oil, until the garlic turns light brown. When done, throw the garlic chunks in the bin (they’re not nice to crunch).

STEP 2 – Drop the 4 anchovies into the same oily frying pan and fry for 2-3 minutes until these dissolve and turn to paste.

STEP 3 – Add the capers and the tuna.

Tip: If you have any white wine lying around, you can also add quarter of a glass now.

Simmer for 7 minutes. (If using tuna fillet steak, gradually break it up into smaller chunks with a spoon or fork.)

When 7 mins is up, take the pan off the heat while we get the spaghetti going.

STEP 4 – Boil a kettle and get your large pan full of bubbling, boiling water. Then drop in the spaghetti – taking note of the cooking time on its packet.

– While the spaghetti is cooking, move the frying pan back onto a medium hob and add in the chopped tomatoes.

Fry and stir the whole sauce mixture for 4-5 minutes more.

STEP 5 – When the pasta is ready, drain this and drop it into the frying pan.


INSTRUCTIONS

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Spaghetti with Tuna and Capers

For a light dinner that is quick to prepare, canned tuna tossed with spaghetti is a favorite in Italy. It completes the evening when you crave a satisfying dinner yet do not want to cook for a long time. Classic wheat, wholewheat, farro, or gluten-free spaghetti are equally delicious paired with this sauce.

Some of the best canned tuna in the world comes from Italy or Spain, where they process premium yellowfin tuna and pack it in olive oil in the Mediterranean tradition. This healthy food is rich in niacin, B-vitamin, and Omega-3 fatty acids. Spaghetti con Tonno is usually a simple pasta just tossed with canned tuna and its oil, and sliced onions. But why not pack every bite with flavor?

Here are easy Chef Tips to elevate this family dish to dinner party fare:

* I love making Aglio-Olio sauce, garlic-infused olive oil, as the base for this spaghetti dish. Combining this sauce with sharp white onion, canned tuna, capers, and lemon is essential, and makes this dish standout compared to other versions.

* The onion is best if very sharp in flavor, so use either white onion or a very fresh onion from your garden or market. Lightly saute the onion, as written in this recipe, or use it raw.

* Add some heat by adding a pinch of ground cayenne pepper.

* Red wine vinegar freshens canned tuna. Drain the canned tuna then use it.

* This dish needs salt and acid as sharp flavor points to the oil. Grating fresh lemon zest over all and garnishing with crunchy salt and coarsely ground black pepper really adds a satisfying final note.

* Serve this spaghetti at room temperature for best flavor.

4 first-course servings or 2 main course servings. Cooking time is about 15 minutes.

Aglio-Olio Sauce:
6 tablespoons (90 ml) extra-virgin olive oil
2 to 3 garlic cloves, or to taste, finely chopped
Sliced white onion or spring onion to taste
Pinch ground cayenne pepper, optional
1/2 cup (120 ml) pasta cooking water or as needed
2 7-ounce (2 198-g) cans Italian light tuna in olive oil, drained well
1 tablespoon red wine vinegar
1/4 cup (60 ml) whole small capers in vinegar, rinsed, drained

Garnish:
2 lemons, grated zest only
Coarse sea salt or kosher salt to taste
Freshly ground black pepper to taste
Extra-virgin olive oil at tableside

1. Aglio-Olio Sauce: Over low heat in a large pan, warm the olive oil, chopped garlic, and sliced onion over low heat for 1 minute to infuse the oil without browning the garlic or onions. If including cayenne pepper, add it now. Remove from the heat and reserve.

2. Boiling the Spaghetti: In a deep pot, bring lightly salted water to a rolling boil. Add the spaghetti, stirring occasionally to prevent it from sticking together. While the pasta is boiling, scoop out 1/2 cup (120 ml) pasta cooking water and reserve. Boil the pasta until it is firm al dente because it continues cooking with the sauce.

One minute before the spaghetti is finished boiling, heat the sauce over medium heat. Drain the spaghetti, leaving a little water clinging to it, and immediately add it to the sauce. Toss thoroughly coating the pasta. Add some reserved pasta cooking water as needed to keep the pasta moist and to create a light, glossy sauce. Remove the pan from the heat. Allow the spaghetti to cool for 5 to 10 minutes to reach room temperature and absorb some sauce.

3. Drain the canned tuna. Sprinkle the red wine vinegar over the tuna and toss the tuna with a fork breaking it apart into chunks. Add the tuna and capers to the spaghetti and toss. Grate fresh lemon zest over and toss. Plate. Sprinkle salt and grind black pepper to taste over each portion. Serve a bottle of olive oil on the table for additional garnish.


Watch the video: Πρασόρυζο από τον Γέροντα Παρθένιο (October 2021).