Pasta with Tuna and Capers
- 7 ounces penne pasta
- 1 tablespoon grapeseed oil
- 4 cloves of garlic, minced
- 1 (5 ounce) can tuna, drained
- 1 pound tomatoes, chopped
- 1 tablespoon capers, chopped
- salt and ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese, or more to taste
- Bring a large pot of lightly salted water to a rapid boil; boil penne pasta until al dente, 8 to 10 minutes; drain.
- Heat grapeseed oil in a saucepan over medium-low heat; add garlic and cook until golden, 1 to 2 minutes. Stir tuna with the garlic; cook until tuna begins to turn golden around the edges, 4 to 5 minutes.
- Stir tomatoes and capers with the tuna, increase heat to medium, and continue cooking until tomatoes soften, 10 to 12 minutes; season with salt and pepper.
- Divide pasta between two plates, top each portion with tuna mixture, and garnish with parsley and Parmesan cheese.
If gluten is a concern, try brown rice pasta in place of the penne, as it will likely hold together best when cooked al dente. Use olive oil-packed tuna for the best flavor. Don't be afraid to experiment—this pasta would also be delicious with other types of canned fish, such as salmon or sardines, or shredded rotisserie chicken. If you don't have capers, use chopped olives instead!
What others are saying
Anthony Cohen says:
I made this pasta with salmon instead of tuna. Loved the salty capers, too. I didn't even need to add table salt, just pepper. Next time I will use spiralized zucchini instead.
Jenny J says:
Instead of tuna, I did flaky grilled fish and shredded it. Also, lots and lots of shredded parm on top.
Jeremy Hughes says:
Tuna is a great alternative to chicken and other types of fish, especially when paired with pasta. I really liked this recipe and loved the saltiness from the capers. We used brown rice pasta too. Great for my gf wife.
Jessica Scott says:
This was a simple pasta. My husband especially liked it. I added extra tuna, and it was pretty good. We skipped the capers, but other than that kept the recipe the same.
Randall Hauk says:
I have had little luck pairing fish with tomatoes beyond topping a fillet with a small amount of fresh diced tomato. This was no exception. I enjoyed the capers, but the tuna and the tomatoes simply did not work well together for me. Maybe I'll try citrus instead, because everything else seemed to be in the right places.