Tuna & caper pasta
Canned tuna, capers and cherry tomatoes make an easy pantry dinner. Add the tuna near the end so it stays in flakes instead of disappearing into the sauce.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Cook pasta according to the packet and reserve 100 ml of cooking water.
- 02
Step 2
Warm oil in a pan, cook garlic for 30 seconds, then add tomatoes. Cook 6–8 minutes until they soften and release juices.
- 03
Step 3
Add tuna, capers, lemon juice and pepper. Warm for 2 minutes, then toss with pasta, parsley and a splash of reserved water. Taste before adding any salt.
Make it your own.
- Drain tuna well and stir gently to keep some larger flakes.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
