Pasta with tuna and capers

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    Pasta with tuna and capers

    Pasta with tuna and capers

    (160)
    35min


    157 people made this

    About this recipe: Canned tuna, capers, tomato and lemon make for a light and fresh midweek supper.

    Ingredients
    Serves: 4 

    • 500g dry pasta, your choice
    • 1 tbsp olive oil
    • 1 small brown onion, finely chopped
    • 2 cloves garlic, crushed
    • 1 tbsp capers, chopped
    • 400g can diced tomatoes
    • 1 tbsp lemon juice
    • 1/2 cup chopped fresh flat-leaf parsley
    • 1/4 tsp dried chilli flakes
    • 2 x 185g cans tuna, drained

    Directions
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook pasta according to packet directions until al dente then drain.
    2. Meanwhile, heat oil in a large frying pan over low heat. Add onion and garlic and cook until onion is tender. Add capers, tomatoes, lemon juice, parsley and chilli. Simmer gently for 3 minutes to thicken sauce. Stir in tuna, and heat through.
    3. Toss pasta with sauce, and serve.
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    Reviews and ratings
    Global ratings:
    (160)

    Reviews in English (153)

    by
    63

    Ok...so you already know I rated it four stars. But read on to how I got there. I am surprised and impressed with this dish. It is so simple that I thought, "How could this possible be good?!" But if the tough chefs at AllRecipes.com let it be posted that it must have merit; and it does! I prepared it mostly as directly with two exceptions. I used roasted red peppers sliced instead of red pepper and I used diced tomatoes instead of crushed. These were personal preferences and really not enough to change the essence of the dish. If you're looking for quick and surprisingly tasty and filling dish for your family, then click "Print Recipe" on this tasty tuna dish and get busy cooking.  -  08 Feb 2008  (Review from Allrecipes US | Canada)

    by
    42

    I tried this out of curiosity - did not have capers and added 2 T. minced garlic in oil and the basil, oregano, and garlic diced can tomatoes, with asiago, romano, and parmesan cheese sprinkled on top. I would make this again. There are just some days when you need it this quick and easy.  -  19 Apr 2005  (Review from Allrecipes US | Canada)

    by
    33

    This was surprisingly good, but I did make some changes. I cut the amount of sauce in half, and the amount of pasta by more, since those were huge portions! I deglazed the pan with a bit of red wine, and seasoned with italian seasoning (no capers). Hubby really liked it and said he couldn't taste the tuna, but that's OK with me. This was a very easy and economical meal which I will definately make again. Thanks!  -  02 Apr 2006  (Review from Allrecipes US | Canada)

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