Quick and easy tuna pasta made with silky pappardelle, canned tuna, cherry tomatoes, red onion and capers. This flavour-packed dish comes together in about 15 minutes, making it ideal for busy weeknights.
If you need a quick, satisfying dinner, this healthy tuna pasta is a reliable choice. Bright cherry tomatoes, a splash of white wine, quality canned tuna and briny capers combine to create a simple yet bold sauce. A pinch of red pepper flakes adds a gentle warmth if you like a little heat.
Serve with freshly chopped parsley and crusty bread or focaccia on the side. Buon appetito!
See the recipe below with ingredient notes, step-by-step photos, tips, variations and a video. For the printable recipe, scroll to the bottom of the page.
Ingredients – what you need
Below is a photo showing the ingredients and some helpful notes on selecting the best items for this dish.
- Pasta – pappardelle works beautifully, but you can use spaghetti, rigatoni or another shape you have on hand.
- Onion – red onion, thinly sliced.
- Tomatoes – good-quality cherry tomatoes, halved. Canned tomatoes can be used if needed.
- White wine – an Italian white such as Pinot Grigio or Pecorino is ideal.
- Tuna – choose good-quality canned tuna, preferably packed in oil and in chunks rather than flakes.
- Capers – jarred in brine. If you have salted capers, rinse them first.
- Red pepper flakes – optional, for a subtle kick.
- Parsley – fresh parsley is best; fresh basil is a fine substitute. Avoid dried herbs when possible.
- Olive oil, salt and pepper to finish.
Step by step photos and recipe instructions
Preparation tips
- Boil the water: bring a large pot of salted water to a boil so it’s ready when you add the pasta.
- Prep ingredients in advance: halve the tomatoes and thinly slice the onion before you start cooking to keep everything moving smoothly.
Step 1 – Heat olive oil in a large pan and sauté the sliced onion over medium heat until soft (about 2–3 minutes).
Step 2 – Add the halved tomatoes and red pepper flakes, then sauté until the tomatoes soften and break down easily when pressed with a wooden spoon.
Step 3 – Pour in the white wine and reduce it by half. While the wine reduces, add the pasta to the boiling salted water and cook until al dente (about 8–9 minutes for pappardelle).
Step 4 – Add about 1/3 cup (80 ml) reserved pasta water, then the tuna (drained if packed in oil) and the capers. Simmer gently until the pasta is ready. Use tongs to transfer the pasta straight to the pan and toss to coat the pasta in the sauce. Stir in chopped parsley, adjust seasoning and serve.
Recipe tips and FAQs
- Use quality ingredients: Simple Italian dishes depend on good ingredients. High-quality tomatoes and tuna noticeably improve the final result.
- When to add the tuna: Add tuna toward the end of cooking so it stays moist and avoids a grainy texture from overcooking.
- Swap with canned tomatoes: If fresh tomatoes aren’t available, a 15 oz (400 g) can of chopped or plum tomatoes works well—choose a trusted brand.
- Reserve pasta water: Keep about 1/3 cup (80 ml) of starchy pasta water to help emulsify the sauce. Add a splash more if the sauce dries out.
Yes. It’s best hot, but it also works at room temperature or cold. If serving cold, consider using a short pasta shape for easier eating.
Store leftovers in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.
More easy pasta recipes you might like
- Creamy ‘Nduja Pasta with Baby Spinach
- Sausage and Cavolo Nero Pasta
- Pasta al Limone (Creamy Lemon Pasta)
- Pici, Cacio e Pepe (Authentic Recipe)
- Pasta Alla Norma (Eggplant Pasta)
If you try this tuna pasta, please rate the recipe and leave a comment — feedback is always appreciated.
Step by step photos above
Most recipes include photos, helpful tips and sometimes video.
Tuna Pasta with Capers and Tomatoes
By Emily
Ingredients
- 14 oz Pappardelle pasta (400g)
- 3 cups cherry tomatoes, halved (525g)
- 1 red onion, halved and finely sliced
- ⅓ cup white wine (80ml)
- 1 can tuna (5.6oz/160g), good quality
- 1 tablespoon capers
- ¼ teaspoon red pepper flakes (optional)
- 1 small handful fresh parsley, chopped
- 1–2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Finely slice the onion and halve the tomatoes.
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 2–3 minutes.
- Add the tomatoes and red pepper flakes and cook until the tomatoes break down and are easily mashed.
- Add the pasta to the boiling water and cook until al dente (about 8–9 minutes).
- Meanwhile, add the white wine to the pan and reduce by half. Stir in ⅓ cup (80 ml) reserved pasta water, the tuna, capers, and a pinch of salt and pepper. Simmer gently until the pasta finishes cooking.
- Transfer the pasta to the sauce with tongs and toss to combine. Stir in chopped parsley and serve immediately.
Video
Notes
- Use good-quality ingredients: With simple recipes, ingredient quality makes a big difference—especially tomatoes and tuna.
- Best tuna: Choose canned tuna in chunks rather than flakes.
- Timing the tuna: Add tuna near the end of cooking to keep it moist.
- Reserve pasta water: Keep 1/3 cup (80 ml) to emulsify the sauce; add more if needed.
- Storage: Keeps up to 2 days in the refrigerator. Reheat gently on the stovetop with a splash of water.
Helpful Info for All Recipes
- Use extra virgin olive oil unless stated otherwise.
- When using canned tomatoes, choose good brands for best flavour.
- Vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven when applicable.
Nutrition
| Carbohydrates: 79 g
| Protein: 23 g
Nutrition information is automatically calculated and should be used as an approximation.