Spaghetti with Tuna and Capers

    40 min

    Tinned tuna, capers, tomato and lemon make for a light and fresh midweek supper.

    171 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 cloves crushed garlic
    • 1 tablespoon capers
    • 1 (400g) tin chopped tomatoes
    • 1 tablespoon lemon juice
    • handful chopped fresh parsley
    • 1/4 teaspoon dried crushed chillies
    • 2 (185g) tins tuna in springwater, drained
    • 1 (500g) pack spaghetti

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a large frying pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice and parsley. Season with crushed chillies to taste. Simmer gently for 3 minutes to thicken sauce. Stir in tuna, and heat through.
    2. While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
    3. Toss pasta with sauce, and serve.

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    Reviews in English (130)


    nice and simple! I rinsed the tuna to take out some of the salty flavour.  -  21 Jul 2008


    My mum used to make this all the time when we were young and I had totally forgotten about this dish until I saw it on the site. I was so happy to find it because it is really good.Thanks so much Amanda!  -  21 Jul 2008


    Took shortcuts. I was doing lunch for myself and used some tomato puree and gently added boiling water - in place of tinned tomato. Also tried the lemon zest and I added a good amount of lemon juice... have to say - its delish!!  -  27 Feb 2009