Tuna and Tomato Pasta

Tuna and Tomato Pasta

This may be one of my favorite dishes ever. It’s absolutely delicious. My mother has been making it for years now, and I made it for the first time Friday night. So very proud of myself.

There isn’t much to say about this recipe. It’s easiest to make if you get the ingredients ready beforehand: cut the onion, dice the garlic, open the cans, etc. However, I feel like that advice holds true for all recipes, so…. I guess, 1)make sure you flake the tuna enough, and 2) the timing of the sauce and the pasta can be a bit difficult to master, I would recommend putting the pasta in later than sooner, because the sauce can always be reheated (and still taste great).

One more thought: this recipe often tastes even BETTER after a day, (the flavors blend more), so make sure you make enough for leftovers. If you’re going to double the recipe, we generally double everything.

Time to make: 40 minutes (this may actually hold true for other people)


-4 Tsp olive oil
-1/2 small, finely chopped onion
-2 crushed garlic cloves
-14 oz diced plum tomatoes (1 can)
-7 oz tuna in oil, drain and flake (1 can)
-1 Tbsp capers
-4 oz sliced black olives (1 can)
-1 lb spaghetti (or linguine, or another stringy pasta, or possibly even penne)
-salt and pepper to taste


1) Heat oil in a medium-sized frying pan, add onion and garlic and cook until softened. (medium heat, stirring constantly, about 5 minutes)
2) Add tomatoes, simmer rapidly until thickened (about 10 minutes)
3) Add tuna, capers,  and black olives and heat through (about 3 minutes)
4) While making the sauce (**therefore not actually the last step**), boil water for pasta, and cook.
5) Add cooked pasta to sauce and mix well.

Serve hot and enjoy!

This recipe is a modified version of the one found in the following book: Pasta: Every Way for Everyday. I absolutely love looking at the cover of that book.

3 thoughts on “Tuna and Tomato Pasta

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