This Mediterranean-style tuna pasta is one of those quick, satisfying dishes that always hits the spot. It’s full of flavour from olives, capers, and fresh basil – simple ingredients that come together to make a light but comforting meal. Perfect for busy weeknights or whenever you’re craving something fresh and easy.
Ingredients (3-4 servings)
-
- 300 g pasta
- 2 spoonfuls capers
- 2-3 spoonfuls black olives (about 60 g)
- Half a yellow onion, thinly sliced
- 180 g canned tuna
- 600 g tomato passata
- Fresh basil
- Salt and pepper
- Olive oil
Method
- Warm a drizzle of olive oil in a large pan over medium heat.
- Add the sliced onion and sauté for a few minutes, until soft and translucent — this builds the base of your sauce.
- Stir in the capers and olives. Let them cook together for a couple of minutes so their briny flavor infuses the oil.
- Add the tuna and pour in the passata, along with a splash of water (use it to rinse out the jar or can so you don’t waste any sauce).
- Season with salt, pepper, and a handful of fresh basil leaves. Give everything a gentle stir, then lower the heat and let the sauce simmer while you cook your pasta.
- Cook the pasta until al dente, then drain – but remember to save a cup of pasta water.
- Transfer the pasta straight into the pan with the sauce and toss well, adding a splash of pasta water if needed to loosen it up.
- When the pasta is well coated and glossy, it’s ready to serve. Finish with a few extra basil leaves or a drizzle of olive oil, and enjoy!
Tips & Variations
- You can swap tuna for canned mackerel, anchovies, or even grilled chicken if you prefer.
- Add a pinch of chili flakes for a little heat, or a few cherry tomatoes for sweetness.
- This pasta tastes great warm or at room temperature – perfect for meal prep or a quick lunch the next day.
