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Spaghetti with Tuna and Capers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 80 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

This Spaghetti with Tuna and Capers recipe is a quick and flavorful Italian-inspired dish perfect for busy weeknights. Combining al dente spaghetti with savory tuna, briny capers, and a hint of lemon, it offers a deliciously light yet satisfying meal. Fresh parsley and optional cherry tomatoes add color and freshness, while a sprinkle of Parmesan cheese enriches the flavors. Easy to prepare on the stovetop, this dish is a pantry-friendly seafood pasta that brings a taste of the Mediterranean to your table.

Ingredients

Pasta

  • 12 ounces spaghetti

Sauce and Toppings

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 can (5–6 ounces) tuna in olive oil, drained
  • 2 tablespoons capers, drained and rinsed
  • 1/2 cup cherry tomatoes, halved (optional)
  • Juice of 1/2 lemon
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • Grated Parmesan cheese for serving (optional)

Instructions

  1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the rest.
  2. Sauté Garlic and Red Pepper Flakes: In a large skillet over medium heat, warm the olive oil. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant but not browned.
  3. Add Tuna and Capers: Add the drained tuna and rinsed capers to the skillet. Break up the tuna gently with a spoon and cook for 2–3 minutes until warmed through. If using, add the halved cherry tomatoes and cook for an additional 2 minutes until they soften slightly.
  4. Toss Spaghetti with Sauce: Add the drained spaghetti directly to the skillet and toss well to combine all ingredients. Gradually add the reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
  5. Finish with Lemon and Parsley: Stir in the fresh lemon juice and chopped parsley. Season with salt and freshly ground black pepper to your taste.
  6. Serve: Serve the pasta warm, topped with grated Parmesan cheese if desired for extra richness and flavor.

Notes

  • Use high-quality tuna packed in olive oil for the best flavor and texture.
  • If you prefer less heat, omit or reduce the red pepper flakes.
  • Cherry tomatoes are optional but add a lovely freshness and subtle sweetness.
  • Reserve some pasta water before draining the pasta to help adjust the sauce consistency perfectly.
  • This dish comes together quickly, making it ideal for busy weeknight dinners or last-minute meals.

Find it online: https://slsrecipes.com/spaghetti-with-tuna-and-capers-recipe/