Spaghetti With Italian Tuna & Capers

“My girlfriend's father gave us some cans of this wonderful, imported Italian tuna. This recipe is my attempt at re-creating HIS recipe for pasta with tuna and red sauce. Lauren's dad would often make this for me when I came to dinner because it had contained no meat. The Italian tuna packed in oil gives this sauce a wonderully "meaty" flavor that I absolutely love. My granny's mother would also make a dish similar to this on on the Fridays of Lent when they could not have meat.”

Ingredients Nutrition


  1. In a large skillet, heat olive oil over medium heat.
  2. Add chopped onion and anchovy fillet, and saute until soft, about 5 minutes.
  3. Add crushed red pepper and garlic and saute for another minute.
  4. Add tomato sauce and reduce heat to low.
  5. Next, add capers and the cans of tuna.
  6. I like to drain the oil from one of the cans and leave the oil from the second.
  7. Break up the large pieces of tuna with a fork or wooden spoon.
  8. Cook pasta in boiling salted water for about 7 minutes or until al dente.
  9. Drain, and toss with tuna red sauce in a serving bowl.
  10. Sprinkle with basil or parsley and serve.

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