Italian Tuna Pasta
This Italian tuna pasta is a simple, comforting dish made with olive oil, onions, and tender tuna, perfect when you want a fast pasta that still feels truly Italian.
Servings: 4 servings
Calories: 508kcal
Equipment
- Sharp Knife
- Large Skillet
Ingredients
- 1 pound spaghetti 16 ounces
- 2 Tablespoons extra-virgin olive oil
- 5 anchovy fillets packed in oil
- 1 large onion chopped
- 2 cups tomato passata or tomato puree / blended canned tomatoes
- 1 5-ounce can tuna packed in oil, drained
- ½ cup black olives pitted and halved
- 2 tablespoons brined capers
- ¼ teaspoon sea salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional
- chopped fresh Italian parsley optional, just the leaves
Instructions
Bring the pasta water to a boil
- Fill a large pot with water and bring it to a boil over high heat. Salt it generously and cook the spaghetti until just al dente according to the package directions. Before draining, reserve about 1 cup of pasta water, then drain the pasta.
Start the sauce base
- While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add the anchovy fillets and cook, stirring, until they dissolve into the oil and create a flavorful base.
Cook the onions
- Add the chopped onion and cook gently for 7–10 minutes, stirring occasionally, until the onion becomes soft, translucent, and lightly golden. Lower the heat if needed so the anchovies do not burn.
Build the sauce
- Stir in the tomato passata along with the olives, capers, oregano, red pepper flakes, salt, and a small splash of water. Let the sauce simmer for 8–10 minutes so the flavors come together.
Add the tuna
- Stir the tuna into the sauce and break it into large flakes. Cook for 1–2 minutes, just until heated through. Taste the sauce and adjust seasoning if needed. If the sauce becomes too thick, add a little pasta cooking water.
Toss with the pasta
- Add the drained spaghetti directly to the skillet with the sauce. Toss well so the pasta is coated, adding reserved pasta water a little at a time until the sauce becomes glossy and lightly clings to the noodles.
Finish and serve
- Remove from the heat, stir in chopped parsley if you like, and finish with a drizzle of good olive oil. Serve immediately while hot.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Use tuna packed in olive oil. It has better flavor and texture than water packed tuna. Drain it well but do not rinse.
- Let the anchovies melt slowly. Keep the heat moderate so they dissolve into the oil without browning. They add depth, not a fishy taste.
- You can chop or slice the onions thinly. Thin slices soften evenly and create a sweeter base for the sauce.
- Do not rush the simmer. Give the tomato sauce at least 8 to 10 minutes so it thickens slightly and the flavors develop.
- Keep the tuna in larger flakes. Stir gently so it stays tender and does not break down too much.
- Reserve pasta water. The starchy water helps create a glossy sauce that clings to the spaghetti.
- Adjust salt carefully. Anchovies, olives, and capers are naturally salty. Taste before adding more.
- Add heat if you like. Red pepper flakes are optional but add a subtle kick that balances the richness.
- Serve immediately. This pasta is best enjoyed hot, right after tossing, when the sauce is silky and fresh.
- Optional upgrade. A squeeze of fresh lemon at the end brightens everything beautifully.
Nutrition
Calories: 508kcal | Carbohydrates: 85g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 418mg | Potassium: 264mg | Fiber: 4g | Sugar: 3g | Vitamin A: 104IU | Calcium: 34mg | Iron: 2mg
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