Pasta With Tuna, Capers & Tomato Sauce


by: Rowena Dumlao - Giardina (Apron and Sneakers)

This recipe came from an old Italian recipe book. It has all the flavors that I was looking for in a tasty pasta dish plus it is easy to prepare.


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serves: 4

1 can of 425 g tomatoes (any kind will do)

240 g canned or bottled tuna in olive oil, drained

handful of parsley, chopped finely

20 g capers soaked in vinegar

1 clove garlic, crushed or halved

extra virgin olive oil

salt & pepper

400 g pasta, any kind

1 cup water

Nutrition Facts
Pasta With Tuna, Capers & Tomato Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 576

  • Total Fat: 17.3 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 10.8 mg
  • Sodium: 780.3 mg
  • Total Carbs: 81.8 g
  •     Dietary Fiber: 11.7 g
  •     Sugars: 1.2 g
  • Protein: 25.5 g

how is this calculated?

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1.  Drain the tuna. Transfer to a small bowl or plate. Crush with a fork. Set aside.

2.  Drain the capers. To take away a little bit of the acidity of the vinegar, take a handful & let the tap water pass through them for a few seconds. Then squeeze the capers with your hands. Set aside.

3.  In a saucepan, saute' garlic. When it turns golden, add tuna. Toast tuna for about 10 minutes, moving constantly to avoid burning.

4.  Add canned tomatoes. When you empty the can, fill it up with a cup of water. Swirl the water inside the can to get the remaining tomato sauce. Add to the saucepan. Cook on low-medium fire for about 20 minutes or until it's not watery anymore.

5.  Add capers & half of the parsley. Season with salt & pepper

6.  Meantime, while waiting for the sauce to cook, boil water in a pot for the pasta. When it boils, add salt then toss in the pasta. Cook according to the number of minutes suggested in the package or until al dente.

7.  Mix sauce with pasta in the saucepan. Mix well. Sprinkle with chopped parsley before serving.

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