This dish takes only 15 minutes to make!
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Quick and easy pasta with canned tuna, San Marzano mini tomatoes and capers. So delicious. This dish takes only 15 minutes to make.
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Tuna Pasta with Tomatoes and Capers
1 x 500 g (17.6 oz) pack Capricci all’ Ortolana pasta (preferred pasta can be used)
3 cups (750 mL) fresh San Marzano mini tomatoes, sliced in half
1 onion, diced
2 garlic cloves, sliced
1/3 cup (80 mL) pino grigio
1 can (160 g) solid light tuna in olive oil
1 tbsp (15 mL) capers
1/4 tsp (1 mL) red pepper chili flakes
1/2 cup (125 mL) fresh parsley
3-4 tbsp (45-60 mL) olive oil
Salt and pepper, to taste
Bring a large pot of salted water to a boil. Finely slice the onion, finely slice the garlic cloves, and cut the mini San Marzano tomatoes in half. Cherry tomatoes can be used instead.
Add the olive oil to a large pan over medium heat, add the onion and sauté until soft 2-3 minutes. Add the sliced garlic cloves, red pepper chili flakes, and the tomatoes and sauté until soft and can be squashed easily with the back of a wooden spoon.
Add you choice of pasta to thboiling water and cook until al dente following package directions.
Once the tomatoes are soft, add the white wine and reduce it by half. Add 1/3 cup of pasta water, drained tuna, capers, and a pinch of salt and pepper simmer gently until the pasta is ready.
Transfer the pasta to the sauce toss to combine in the sauce, add the coarsely chopped parsley stir and then serve.
Serves 4.
Maria Fazzari Larosa is a cookbook author of Maria’s Italian Cucina from Burnaby who shares her recipe creations online @mariascucina on Instagram.