Authentic Pasta al Tonno Recipe – Pasta with Tuna in Oil, Olives, and Capers

Transport yourself to Italy with every bite of this delectable Pasta al Tonno recipe!

As a university student in Pisa, it quickly became my go-to meal whenever I needed something simple yet satisfying. Now, I love to share it with my family as a weekday dinner or when I’m short on time.

With the perfect combination of olives, capers, tomatoes, and tuna in oil, it’s no wonder my kids always ask for more. (Marinella)

Check out the link provided HERE for more quick pasta recipes


Pasta al tonno

Preparation Time: 20 min


  • 320 g (11oz) spaghetti ,or penne, or rigatoni pasta
  • 2 cans of tuna in oil, drained
  • 1/2 cup pitted black olives, chopped
  • 2 tablespoons capers, drained
  • 1 cup cherry tomatoes, chopped
  • 1 clove garlic
  • 4 tbsp EVO oil
  • Salt and freshly ground black pepper
  • parsley, chopped, optional


  • Fill a big pot with water and bring to a boil.
  • In a large skillet, heat the olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds.
  • Add the chopped tomatoes, olives, and capers to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes saucy.
  • Add the drained tuna to the skillet and stir to combine. Cook for an additional 2-3 minutes until the tuna is heated through.
  • When the water is boiling add salt (about 20g, or 3.5 tsp, for 3 lt of water). Cook the pasta in the boiling water according to the package instructions, until al dente. Keep some cooking water aside.
  • Drain pasta and add it to the skillet. Toss everything together until the pasta is coated in the sauce. If the sauce is too thick add a bit of cooking water and toss well.
  • Season with freshly ground black pepper to taste and/or parsley.

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