Pasta with Tuna and Olives


1 pound spaghetti or other pasta
2 tablespoons olive oil
1 small onion, diced
2 cloves of garlic, minced
1/2 teaspoon crushed red pepper
2 anchovies, minced
1/4 cup italian parsley, chopped
1 tablespoon tomato paste
2 6 ounce cans of tuna packed in oil, lightly drained
1/2 cup coarsely chopped kalamata olives
1 tablespoon capers

Cooking Instructions

Bring 4 quarts of well-salted water to a boil. Add the pasta and cook until al dente. Drain thoroughly, reserving 1 cup of the pasta cooking water. Set the pasta aside in a warm place.

Heat the olive oil over medium heat in a large pan. Add the onion and cook for about 2 to 3 minutes until the onion is softened. Add the garlic, crushed red pepper flakes, and anchovies and cook for another minute. Add about 1/4 cup of the pasta cooking water and continue to cook for another 2 to 3 minutes. Add the parsley and tomato paste and stir to dissolve the tomato paste. Add another 1/4 cup of the pasta cooking water. Cover and simmer the sauce for about 5 minutes to allow the flavors to develop, adding more pasta cooking water if it becomes too dry.

Remove the tuna from the can and break apart into bite-sized pieces. Add the tuna, olives, and capers to the sauce along with the pasta and enough of the pasta cooking water to allow the sauce to coat the noodles but without being too watery. Stir to reheat the pasta and coat it evenly in the sauce. Season with salt if necessary. Serve garnished with additional chopped parsley.

Makes 4 servings

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