Name: Tuna Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb (≈ 450 g) spaghetti; 2 Tbsp extra-virgin olive oil; 3 anchovy fillets in oil; 1 large onion, thinly sliced; 2 cups (≈ 480 ml) tomato passata or pureed tomatoes; ⅓ cup pitted black olives, halved; 1 ½ Tbsp brined capers, rinsed; ¼ tsp dried oregano; ¼ tsp red pepper flakes (adjust to taste); ¼ tsp salt (or to taste); 5 oz (≈ 140 g) canned tuna in olive oil, drained; Reserved pasta cooking water (as needed)

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I recently made Marcellina in Cucina’s Tuna Pasta, and I was impressed by how flavorful and satisfying it was—ready in just about 20 minutes. A humble can of tuna joins spaghetti in a rich tomato sauce with capers, olives, anchovies, and a touch of red pepper for warmth

Tuna Pasta

Why I’ll Love This Recipe

I love this recipe because it’s fast, pantry‑friendly, and unpretentiously delicious. The anchovies melt into olive oil to create a deep umami base, tomato passata provides richness, while olives and capers deliver brine. The tuna comes in at the end so it stays moist and mild. It’s well balanced, filling, and perfect for busy evenings when I still crave bold Italian flavors

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

extra‑virgin olive oil
anchovy fillets in oil
onion (yellow or brown), sliced
tomato passata (pureed tomatoes)
black olives (pitted, halved)
brined capers
dried oregano
red pepper flakes (adjust to taste)
salt
spaghetti (or shape of choice)
canned tuna in olive oil, drained

directions

I follow this method:

I heat olive oil in a skillet and dissolve the anchovy fillets over medium‑low heat, creating a savory base.
I increase the heat to medium and add sliced onion, sautéing until translucent and lightly golden (about 7–10 minutes).
I stir in tomato passata, olives, capers, oregano, red pepper flakes, salt, and a bit of water. I allow it to simmer uncovered for about 8–10 minutes until the sauce lightly thickens
Meanwhile, I cook spaghetti in well‑salted boiling water until al dente, saving a cup of pasta water before draining.
I gently fold in the drained tuna, breaking it up, and simmer just 1–2 minutes to heat through—so it doesn’t overcook or get fishy.
I combine the drained pasta with the sauce, tossing well and adding pasta cooking water as needed to achieve a silky consistency

Hint:

Rather than cheese, the salty, crunchy pangrattato topping works beautifully here—Marcellina recommends that garnish for texture and flavor contrast

Servings and timing

Serves: 4
Prep time: about 10 minutes
Cook time: about 20 minutes
Total time: roughly 30 minutes

Variations

I occasionally tweak this by:

Adding lemon zest or a squeeze of lemon juice before serving for brightness
Substituting spaghetti with linguine, penne, or shell pasta—shape doesn’t change the dish much
Omitting anchovies if preferred, or using anchovy paste for convenience
Using green olives instead of black if that’s what I have on hand

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, I slowly warm in a skillet over low heat and add a splash of water or broth if the sauce has thickened or dried out

FAQs

What anchovies should I use?

I use anchovy fillets in olive oil packaged in jars—they dissolve beautifully into the oil to create a rich umami base.

Can I skip the tuna if I’m cooking for vegetarians?

Yes—I sometimes skip tuna and serve the sauce over pasta with pangrattato or extra olives and capers for a vegetarian version.

Is grated cheese traditional with this dish?

Marcellina notes that seafood pasta in Italy typically isn’t served with cheese. She suggests pangrattato—crispy garlicky breadcrumbs—for topping instead of Parmesan or Pecorino

Can I use tuna in water instead of olive oil?

It’s best to use tuna packed in olive oil—it adds essential flavor and richness. Tuna in water tends to be bland and less fragrant in this recipe

How spicy is the dish?

The heat is mild and comes from red pepper flakes—easy to dial up or down depending on your taste.

Conclusion

I enjoy this Tuna Pasta recipe because it’s humble yet bold, fast yet deeply flavorful. Anchovies, capers, and olives give the sauce classic Italian depth, and the tuna adds satisfying protein without fuss. It’s one of those kitchen heroes I’ll keep making on weeknights—or any time I want something hearty without the effort.