Simply Perfect Tuna & Caper 'Spagbol'
This recipe is a Mediterranean twist on a classic Bolognese, swapping meat for sustainable tuna and adding the briny punch of capers and olives for a flavour-packed, weeknight meal that's ready in under 20 minutes.
- Prep time: 5 minutes
- Cook time: 15 minutes
- Serves: 2-3
Ingredients
- 200g Spaghetti (or your favorite pasta)
- 2 tbsp Olive oil
- 1 large Shallot (or 1/2 small onion), finely chopped
- 2 cloves Garlic, minced
- 1 tsp Red chili flakes (optional, for heat)
- 1 can (approx. 400g) Crushed tomatoes or cherry tomatoes
- 1 can (approx. 160g) Tuna in olive oil, drained but leave 1 tbsp of the oil
- 2 tbsp Capers, rinsed
- 1/4 cup Kalamata olives, pitted and halved
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
- Grated Parmesan or Pecorino cheese, for serving (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining.
- Sauté Aromatics: While the pasta cooks, heat the olive oil and the reserved 1 tbsp of tuna oil in a large skillet over medium heat. Add the chopped shallot and cook until softened, about 3–4 minutes. Add the minced garlic and chili flakes (if using), and cook for another minute until fragrant.
- Build the Sauce: Pour in the crushed tomatoes. Stir in the capers and halved olives. Season with a pinch of salt (the capers and olives are already salty, so taste first) and plenty of black pepper. Bring to a simmer and let it bubble for 5–7 minutes to let the flavors meld.
- Add the Tuna: Flake the drained tuna into large chunks and gently fold it into the simmering sauce. Cook for just 1–2 minutes to warm the tuna through. You want to keep the chunks large, not break them down into a paste.
- Combine: Add the drained, al dente pasta directly to the skillet with the tuna sauce. Use tongs to toss everything together, ensuring the pasta is well coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it and create a glossy emulsion.
- Serve: Remove from heat and stir in most of the chopped fresh parsley. Serve immediately in warm bowls, topping with the remaining parsley, a squeeze of fresh lemon juice, and a dusting of grated cheese if desired.