Tuna, olives, and capers pasta is an easy-to-make first course rich in flavor and perfect for any occasion. The pasta with tuna, olives, and capers sauce can be prepared with any type of pasta, such as paccheri as I did, or it’s perfect with spaghetti or short pasta like penne or rigatoni. The tuna, olives, and capers pasta is delicious with cherry tomatoes as I did, or with tomato sauce, or by adding anchovies to the sauce. I recommend checking out other TUNA PASTA RECIPES. I’m sure you’ll find recipes to try both with fresh tuna and the canned variety. Now let’s see how to make tuna, olives, and capers pasta, and if you try it, let me know. Barbara

Here are other tasty recipes I recommend trying:

Difficulty: Very easy
Cost: Affordable
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing tuna, olives, and capers pasta

11.3 oz pasta
3.5 oz olives
1.5 cups cherry tomatoes
4.2 oz tuna in oil
0.35 oz capers
1 clove garlic
to taste extra virgin olive oil
to taste salt
to taste parsley
to taste chili pepper

How to prepare tuna, olives, and capers pasta

Let’s start preparing the tuna, olives, and capers pasta, wash the cherry tomatoes and cut them in half,
remove the pits from the olives and cut them in half if they are too large.
Pour into a large skillet, extra virgin olive oil, a clove of garlic cut in half, and the cherry tomatoes,
cook for a few minutes, then season with salt
and add the capers,
the olives,
and parsley.
Bring a pot of water to a boil, add salt, and cook the paccheri according to the package instructions, making sure it’s al dente. Remove the garlic clove from the sauce and add the drained tuna,
and some chili pepper.
Drain the pasta and add it to the sauce,
mix well to combine
and serve hot.