Mediterranean Tuna Pasta

How to Make Mediterranean Tuna Pasta

1. 1

   Step 1: Cook the pasta

   Bring a large pot of water to a rolling boil and season generously with kosher salt. Add the dry pasta and cook until al dente according to package directions, then reserve 3/4 cup (180 ml) of the pasta cooking water and drain the pasta.

   For this step

   • 12 ozDry pasta (penne or fusilli)
   • 1 tbspKosher salt (for pasta water)
   
2. 2

   Step 2: Sauté garlic and tomatoes

   While the pasta cooks, heat olive oil in a large skillet over medium heat and add the minced garlic, stirring until fragrant but not browned, about 30 seconds. Add the halved cherry tomatoes and cook until they begin to soften and release juices, about 4–5 minutes.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 3 clovesGarlic, minced (about 3 cloves)
   • 2 cupsCherry tomatoes, halved
   
3. 3

   Step 3: Build the tuna sauce

   Stir the drained tuna into the tomato mixture, breaking up larger chunks with a spoon. Add the rinsed capers and halved Kalamata olives, then season lightly with black pepper and let everything warm through for 2–3 minutes.

   For this step

   • 10 ozCanned tuna in olive oil, drained
   • 2 tbspCapers, rinsed
   • 1/2 cupKalamata olives, pitted and halved
   
4. 4

   Step 4: Finish with lemon and pasta water

   Add the drained pasta to the skillet along with 1/4–1/2 cup of the reserved pasta water and the lemon juice, tossing to combine and create a silky sauce that coats the pasta. Adjust seasoning and add more pasta water if the sauce seems dry until you reach the desired consistency.

   For this step

   • 1 pieceLemon, juiced (about 1 lemon)
   
5. 5

   Step 5: Serve and garnish

   Divide the pasta among plates and finish with a sprinkle of chopped fresh parsley for brightness. Optionally drizzle a little extra-virgin olive oil before serving and enjoy immediately.

   For this step

   • 1/4 cupFresh parsley, chopped
   

1. Bring a large pot of water to a rolling boil and season generously with kosher salt. Add the dry pasta and cook until al dente according to package directions, then reserve 3/4 cup (180 ml) of the pasta cooking water and drain the pasta.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat and add the minced garlic, stirring until fragrant but not browned, about 30 seconds. Add the halved cherry tomatoes and cook until they begin to soften and release juices, about 4–5 minutes.
3. Stir the drained tuna into the tomato mixture, breaking up larger chunks with a spoon. Add the rinsed capers and halved Kalamata olives, then season lightly with black pepper and let everything warm through for 2–3 minutes.
4. Add the drained pasta to the skillet along with 1/4–1/2 cup of the reserved pasta water and the lemon juice, tossing to combine and create a silky sauce that coats the pasta. Adjust seasoning and add more pasta water if the sauce seems dry until you reach the desired consistency.
5. Divide the pasta among plates and finish with a sprinkle of chopped fresh parsley for brightness. Optionally drizzle a little extra-virgin olive oil before serving and enjoy immediately.