5.0 from 3 votes
Tuna Pasta with Capers and Tomatoes
Quick and easy Tuna Pasta made with silky pappardelle pasta, canned tuna, cherry tomatoes, onion and capers. This recipe is packed with delicious flavour and takes only 15 minutes to make from start to finish.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 498 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 14 oz pappardelle pasta (400g)
- 3 cups cherry tomatoes cut in half (525g)
- 1 red onion cut in half and finely sliced
- ⅓ cup white wine such as Pinot Grigio Grecco di Tuffo or Pecorino (80ml)
- 1 can tuna good quality (5.6oz/160g)
- 1 tablespoon capers
- ¼ teaspoon red pepper flakes (chilli flakes)
- 1 small handful fresh parsley
- 1-2 tablespoons olive oil
- salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Finely slice the onion and cut the tomatoes in half.
- Add the olive oil to a large pan or skillet on a medium heat. Add the onion and saute until soft (2-3 minutes).
- Once soft, add the tomatoes and red pepper flakes and saute until soft and can be squashed easily with the back of a wooden spoon.
- At this point, add the pasta to the water and cook until al dente (about 8-9 minutes).
- Once the tomatoes are soft, add the white wine and reduce it by half. Add ⅓ cup of pasta water (80ml), tuna, capers and a pinch of salt and pepper and simmer gently until the pasta is ready.
- Using tongs, transfer the pasta to the sauce the toss to combine in the sauce. Add the parsley and stir then serve.
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Notes
- Use good quality ingredients - as always, the ingredients are hugely important in Italian cuisine especially when the recipe is very simple. For this recipe in particular good quality tomatoes and tuna will make a big difference.
- The best tuna to use - use a good quality canned tuna preferably in chunks rather than flakes.
- Don't add the tuna too soon - you'll notice the tuna is added towards the end of cooking, this is because canned tuna can have a grainy texture when overcooked.
- Reserve pasta water - reserve 1/3 cup (80ml) of pasta water to emulsify the sauce. You can add a splash or two more after adding the pasta if the sauce has reduced too much and you feel it needs it.
- Storage - this pasta will keep well for up to 2 days and can be eaten hot or cold. Reheat on the stovetop with a splash of water to loosen the sauce.
Nutrition Information
Calories
498kcal
(25%)
Carbohydrates
79g
(26%)
Protein
23g
(46%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
193mg
(8%)
Potassium
645mg
(18%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
788IU
(16%)
Vitamin C
32mg
(36%)
Calcium
64mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 498
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 79g | 26% |
| Protein | 23g | 46% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 193mg | 8% |
| Potassium | 645mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 788IU | 16% |
| Vitamin C | 32mg | 36% |
| Calcium | 64mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.