Pasta with Tuna, Lemon and Capers Recipe
This is one of those Italian “cupboard” pastas: canned tuna, capers, lemon and olive oil. In many coastal regions of Italy, dishes like this save dinner when the shops are already closed – and the result is surprisingly elegant and full of flavor.
This pasta is the essence of Italian “cupboard cooking”: a few simple pantry ingredients turn into a dish that smells like a seaside trattoria. Salty tuna, punchy capers and fresh lemon create a sauce without cream, but full of umami and lightness, perfect when you want to eat something elegant in 15 minutes.
Chef's tips
Don’t fry the tuna for too long – it only needs to heat through, otherwise it will become dry and stringy. You can rinse the capers before adding them if they are very salty, and always grate only the yellow part of the lemon zest, as the white pith will make the dish bitter. Always keep some pasta cooking water to “emulsify” the sauce in the pan at the end and get a silky texture.
How to serve
Serve immediately after tossing, with a little extra fresh parsley or oregano and an extra drizzle of olive oil. A dry, light white wine such as Pinot Grigio pairs beautifully with this pasta, or simply water with lemon if it’s a quick weeknight dinner. It also works well as an “emergency” dish when you get home late from a trip, the fridge is almost empty and guests suddenly drop by for pasta and wine.
Ingredients
- pasta - 200 g
- canned tuna in olive oil drained weight - 160 g
- capers in brine drained - 1.5 tablespoons
- garlic cloves - 2 pieces
- lemon zest and juice - 1 pieces
- olive oil you can use some of the oil from the tuna can - 3 tablespoons
- chili flakes optional - 0.25 teaspoons
- fresh parsley finely chopped - 2 tablespoons
- salt to taste
- pepper to taste
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook for as many minutes as indicated on the package, until it is al dente, with a slight bite in the center.
- Meanwhile, prepare the sauce: finely chop the garlic. If the capers are large, roughly chop them. Finely grate the lemon zest and squeeze out 2–3 tablespoons of juice.
- Heat the olive oil in a large pan over medium heat. Add the garlic and fry for 1–2 minutes, stirring, until it becomes fragrant but does not brown.
- Add the capers and, if using, the chili flakes. Fry for another minute, stirring.
- Add the drained tuna, break it up into smaller pieces with a fork and fry for 2–3 minutes so it heats through and combines with the oil.
- Add the lemon zest and juice and mix. Taste and season with salt (careful, the capers are salty) and pepper.
- Drain the cooked pasta, reserving about 1/2 cup of the cooking water. Transfer the pasta to the pan with the sauce.
- Toss the pasta with the sauce over low heat for 1–2 minutes, adding a little pasta water at a time until everything is slightly saucy and the strands of pasta are coated.
- Remove the pan from the heat, add the chopped parsley, toss once more and serve immediately.
Storage
Store any leftovers in an airtight container in the fridge and eat within 24 hours because of the tuna. Reheat gently in a pan with a splash of water or olive oil, or enjoy at room temperature like a pasta salad.
