Pasta with tuna, olives and capers in white, a no-cook sauce you prepare in 5 minutes and the pasta is ready to be enjoyed. It belongs to the Quick and economical first courses that always help us, to those cheap dinner recipes that save us in a pinch and to those quick and tasty first courses we all need sooner or later! Pasta with tuna, olives and capers is prepared raw, without cooking anything except the pasta, and it has an incredible aroma and taste that, with a touch of muddica atturrata (toasted breadcrumbs), becomes exceptional! Let’s go to the kitchen and prepare this dish suitable for all seasons — you’ll see how delicious it is. But first, as always, I remind you that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
Also take a look at these pasta and tuna recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4-5
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make Pasta with Tuna, Olives and Capers in White
- 16 oz pasta
- 2 oz Taggiasca olives (in oil or any olives you prefer)
- 1 bunch parsley
- 6 capers (desalted)
- 1 lemon (zest and a little juice)
- 7 oz tuna in water (drained or tuna in oil, drained)
- to taste extra virgin olive oil
- to taste black pepper
- to taste salt (for the pasta)
- 1 pinch garlic (if desired)
- 1/2 cup breadcrumbs
- to taste extra virgin olive oil
Tools
- Pot
- Bowl
Preparation
Start by putting the water on the stove for the pasta, salt it and bring to a boil, then add the pasta and cook. To prepare the pasta with tuna, olives and capers, begin by finely chopping the parsley and the capers, while roughly chopping the olives.
Gather everything in a bowl and add the grated zest of one organic lemon, one tablespoon of lemon juice, the drained tuna,
plenty of extra virgin olive oil and a sprinkle of pepper. Add the pasta cooked but still al dente, mix everything together adding some cooking water if necessary and plate it, enriching with the remaining sauce in the bowl.
Bring it to the table and if you want to add an extra touch of flavor and crunch, before draining the pasta, put a little breadcrumbs in a pan, add a drizzle of oil and toast for a few minutes.
Add the toasted crumbs to the pasta as if they were cheese and enjoy immediately.
Storage and Tips
The pasta prepared this way can be enjoyed hot or at room temperature. Any leftovers should be refrigerated and consumed within 24 hours. If you use tuna in oil, reduce the amount of olive oil added to the pasta.
