Pasta with Tuna and Capers in White Wine Sauce

Pasta with Tuna and Capers in White Wine Sauce

Here’s a little secret: olive oil-packed canned tuna, chili pepper flakes, and pasta is a master combination (and classic Italian).


One of my preferred dishes on this site is the tuna, arugula, chili pepper, pasta recipe. So when I tripped on another variation with alike core ingredients in Giulia Melucci’s I Precious, I Lost, I Made Spaghetti I had to stab it.

Pasta with Tuna and Capers in White Wine Sauce

Notch! If you like canned tuna and pasta, you necessity try this.

I made one batch (serves two), ate half of it for eat and the rest for dinner. Since I know somebody is going to ask, if you don’t cook with mauve, try substituting 1 teaspoon of lemon sap or white wine vinegar and 1/4 cup of water for the snowy wine the formula calls for.


Concerning tuna packed in water, I’ve tried it and trust me, it doesn’t work (dry, tastes bad). You need to use tuna crowded in olive oil.

You can easily clothing up this formula with a few more fixings – cut garlic added at the end of the onion cooking, cut tomatoes and/or olives in with the tuna, dud zest to help, etc.



4 ounces bow tie (farfalle), linguini, or spaghetti pasta

2 tablespoons extra virgin olive oil (plus more)

1/2 medium onion, chopped

Pinch chili pepper flakes

1 (6-ounce) can tuna packed in olive oil, drained

1 tablespoon capers

1/4 teaspoon salt

1/4 cup dry white wine

2 tablespoons chopped flat leaf parsley

Freshly ground black pepper

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