Spaghetti Tonno e Pomodoro (Spaghetti With Tuna and Tomato)

Toss strands of spaghetti with oil-packed tuna, diced tomatoes, briny capers, and red pepper flakes for a simple pasta dinner that is truly memorable and incredibly satisfying.

Spaghetti Tonno e Pomodoro

Recipe by Anna BembryCourse: MainCuisine: ItalianDifficulty: Simple


Prep time


Cooking time





Capers and lemon zest add a unique tang to this pasta with tuna and tomatoes.


  • 1 lb spaghetti

  • 1/4 cup (that’s about 4 tablespoons) extra-virgin olive oil, plus more for drizzling

  • 1 large yellow onion, finely chopped

  • 2 medium cloves garlic, finely chopped

  • 1/4 teaspoon red pepper flakes

  • 1 (28-ounce) can diced tomatoes

  • 2 (5-ounce) cans oil-packed tuna

  • 2 tablespoons capers, rinsed, drained and chopped

  • 1 packed teaspoon grated lemon zest

  • Chopped fresh flat-leaf parsley for serving

  • Freshly grated Parmesan, to serve

  • Kosher salt and freshly ground black pepper


  • Bring a large pot of generously salted water to a boil over high heat. Add spaghetti, stir well and cook until al dente. Drain well.
  • Heat oil in a large saucepan over medium heat. Add onions and garlic and cook, stirring occasionally, until softened and lightly browned, 6-8 minutes. Stir in red pepper flakes, tomatoes and their juices, 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring occasionally, until juices thicken slightly, 15-20 minutes.
  • Stir tuna, capers and lemon zest into the sauce. Add drained spaghetti and a generous drizzle of olive oil, and toss well to combine. Adjust seasoning if necessary, by adding more salt, pepper and/or red pepper flakes.
  • Serve spaghetti hot, sprinkled with parsley and Parmesan, if desired.

Shall we talk about it?