If you love lightning-fast dinners that don’t compromise on flavor, Spaghetti with Tuna and Capers is about to become your new weeknight hero. Briny capers, silky tuna, and a sunny kiss of lemon all nestle into perfectly cooked spaghetti for a dish that’s greater than the sum of its pantry parts. It’s bright, bold, and comes together with just a handful of ingredients—but tastes like something you’d get at a seaside trattoria. This is the meal I turn to when I want both comfort and a little bit of zing, and I can’t wait to share it with you.
Ingredients You’ll Need
It’s amazing how a few everyday ingredients can transform into a dish that makes people ask for seconds. Each item in Spaghetti with Tuna and Capers brings something special to the table, from savory depth to a pop of freshness—making the magic happen in under 30 minutes!
- Spaghetti (12 oz): The classic foundation that soaks up all those incredible flavors; cooked to al dente for perfect texture.
- Olive oil (2 tablespoons): Adds a rich, fruity base and silky mouthfeel to the sauce—don’t skimp on quality if you can!
- Garlic (3 cloves, minced): Supplies savory depth and an irresistible aroma that sets the tone for the entire dish.
- Red pepper flakes (¼ teaspoon, optional): Just a pinch delivers a pleasant background heat; adjust to your taste.
- Tuna in olive oil (1 can, 5–6 oz, drained and flaked): Heart of the recipe—choose a good-quality oil-packed can for extra flavor.
- Capers (2 tablespoons, rinsed and drained): Tiny bursts of briny tang that make the whole pasta sing; be sure to rinse to tame their saltiness.
- Cherry tomatoes (½ cup, halved, optional): For sweet juiciness and vibrant color—lovely if you have them, but not essential.
- Lemon zest and juice (from 1 lemon): Brightens the entire dish and elevates all the savory flavors.
- Salt and black pepper (to taste): Essential for seasoning—taste and adjust at the end to let all flavors shine.
- Fresh parsley (2 tablespoons, chopped): Sprinkled on top for freshness and a burst of color right before serving.
- Grated Parmesan (for serving, optional): Adds a nutty, savory hit—totally up to you if you want an extra layer of richness.
How to Make Spaghetti with Tuna and Capers
Step 1: Cook the Spaghetti
Bring a large pot of generously salted water to a rolling boil, then drop in your spaghetti. Give it a good stir to separate the strands, and cook until just al dente—usually about 8–10 minutes. Before draining, scoop out about half a cup of that precious pasta water; it’ll help bring everything together later.
Step 2: Sauté the Garlic and Pepper Flakes
While the pasta cooks, heat your olive oil in a large skillet over medium heat. Add the minced garlic and, if you’re a fan of mild heat, the red pepper flakes. Stir constantly so the garlic softens and turns fragrant without burning—just a minute or two is all it takes.
Step 3: Add Tuna, Capers, and Cherry Tomatoes
Toss the drained, flaked tuna into the skillet, followed by the capers and the optional cherry tomatoes if you have them around. Stir gently to combine, warming everything through for about 2–3 minutes. This is where the kitchen starts to smell absolutely irresistible!
Step 4: Combine with Spaghetti and Lemon
Add the drained spaghetti right to the skillet, along with the vibrant zest and juice of your lemon. Pour in a splash of reserved pasta water to make everything wonderfully saucy. Toss well—tongs work perfectly for this—making sure every strand mingles with the seafood and citrus flavors. Season with salt and black pepper to taste.
Step 5: Finish with Fresh Parsley and Serve
Remove your skillet from the heat and shower everything with chopped fresh parsley for a final burst of green. If you’re a Parmesan fan, sprinkle it on top while the pasta is piping hot. Serve the Spaghetti with Tuna and Capers immediately for maximum flavor and freshness.
How to Serve Spaghetti with Tuna and Capers
Garnishes
There’s nothing better than a flurry of fresh parsley to brighten up the plate, but you can also add extra lemon zest or a few more capers on top for a punch of flavor. For those who adore cheese, a light dusting of grated Parmesan is a deliciously salty finishing touch.
Side Dishes
This pasta is craveable all on its own, but I love pairing Spaghetti with Tuna and Capers with a crisp green salad and warm, crusty bread to mop up any sauce left on the plate. Roasted vegetables or garlicky sautéed spinach also make excellent, vibrant accompaniments.
Creative Ways to Present
You can pile Spaghetti with Tuna and Capers high on a big rustic platter for family-style serving or twirl it into individual nests for a dinner party-worthy presentation. For a touch of elegance, try serving in shallow bowls with a drizzle of your best olive oil and a sprinkle of chili flakes for color and heat.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Spaghetti with Tuna and Capers, let it cool to room temperature, then seal in an airtight container. It keeps beautifully in the refrigerator for up to two days—though it’s so tempting, leftovers rarely survive that long in my house!
Freezing
While pasta dishes with fish don’t always freeze perfectly, you can freeze this spaghetti if needed. Place cooled portions in freezer-safe containers for up to one month. When you thaw, just know the texture may be a bit softer, so I recommend enjoying it fresh if possible.
Reheating
To reheat, place the pasta in a skillet over low heat, adding a splash of water or olive oil to revive the sauce. Stir gently until heated through. Microwave works too—just cover and reheat in short bursts, stirring often for the best texture.
FAQs
Can I use water-packed tuna instead of oil-packed?
Absolutely! While oil-packed tuna gives a richer, silkier finish, water-packed tuna works just fine. You may want to add a drizzle of olive oil for moisture and flavor.
Is Spaghetti with Tuna and Capers good served cold?
It’s delicious at room temperature or slightly chilled, making it a great make-ahead lunch or picnic option. Just be sure to stir in a little extra olive oil before serving to refresh the flavors.
Are there other additions I can try?
Definitely—this recipe is very flexible! Try adding pitted olives, a handful of baby spinach, or sun-dried tomatoes for even more complexity. Even a pinch of fresh chili gives it a delicious kick.
Do I have to use spaghetti?
Not at all. Feel free to swap in linguine, penne, or even a gluten-free pasta of your choice. The sauce clings nicely to any shape that can soak up those briny, citrusy notes.
What wine pairs well with Spaghetti with Tuna and Capers?
A crisp white like Pinot Grigio or Verdicchio is perfect. If you prefer red, go for something light and chianti-style so it doesn’t overwhelm the pasta’s delicate flavors.
Final Thoughts
I hope you find as much joy in making and devouring Spaghetti with Tuna and Capers as I do. It’s proof that fast and simple can also be deeply satisfying and wonderfully flavorful. Give it a try—it just might become a favorite at your table, too!
Print
Spaghetti with Tuna and Capers Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
A delightful dish of Spaghetti with Tuna and Capers, infused with the briny flavors of capers and lemon, making for a quick and satisfying meal.
Ingredients
Spaghetti:
- 12 oz spaghetti
Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- ¼ teaspoon red pepper flakes (optional)
- 1 can (5–6 oz) tuna in olive oil (drained and flaked)
- 2 tablespoons capers (rinsed and drained)
- ½ cup cherry tomatoes (halved, optional)
- zest and juice of 1 lemon
- salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- grated Parmesan for serving (optional)
Instructions
- Cook the Spaghetti: Boil spaghetti in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Prepare the Sauce: Sauté garlic and red pepper flakes in olive oil. Add tuna, capers, tomatoes, and cook briefly. Combine with cooked spaghetti, lemon zest, and juice.
- Finish and Serve: Toss well, adjust consistency with pasta water, season, garnish with parsley, and Parmesan. Serve hot.
Notes
- This dish is excellent with oil-packed tuna, but water-packed tuna can also be used.
- Feel free to add olives or spinach for variation.
- Perfect for weeknight dinners due to its quick preparation.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 25 mg
