Sicilian Tuna Pasta with Capers
Sicilian Tuna Pasta with Capers is a vibrant, briny celebration of the island’s coastal flavors, where tender pasta meets flakes of briny tuna and sharp capers in a garlicky olive oil base. The dish balances rich, meaty tuna with the bright acidity of capers and the sweetness of slow-cooked cherry tomatoes, all tied together with a splash of starchy pasta water for a silky finish. A sprinkle of fresh parsley brightens the dish just before serving, making it as visually appealing as it is delicious. Simple yet deeply satisfying, this pasta captures the essence of Sicilian home cooking—effortless, bold, and impossible to resist.
Ingredients
- Pasta300g
- Canned tuna in olive oil2 cans
- Capers3 tbsp
- Garlic2 cloves, minced
- Cherry tomatoes250g, halved
- Olive oil3 tbsp
- Fresh parsley¼ cup, chopped
- Red pepper flakes½ tsp
- Saltto taste
- Black pepperto taste
Nutrition
Directions
- 1
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Then, add the cherry tomatoes and cook until they soften, about 5 minutes.
- 3
Stir in the drained tuna and capers, mixing gently. Add the cooked pasta to the skillet, tossing everything together. If the pasta seems dry, add a little reserved pasta water. Season with salt and black pepper to taste, and finish with fresh parsley before serving.
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