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Spaghetti and Tuna


16 oz Pastene Italian Spaghetti
2 5 oz cans Pastene Skipjack Tuna, drain oil
8 garlic cloves, thinly sliced
20 oz grape tomatoes
4 Tbsp Pastene Capers, rinsed
½ cup Pastene Pitted Castelvetrano Olives, halved
1 lemon
½ cup Pastene Plain Breadcrumbs, toasted
¼ cup reserved pasta water
sea salt to taste
red pepper flakes to taste
parmesan and chopped parsley for serving


by Alexia @Uhadmeatkitchen

  • To toast the breadcrumbs, heat a few tablespoons of olive oil or butter in a pan. Add the breadcrumbs and toast on medium to high heat. Keep moving the breadcrumbs around until they are lightly toasted.
  • In a large large skillet over medium heat, ad the olive oil and then the garlic and red pepper flakes to taste. Saute the garlic until golden brown.
  • Add the grape tomatoes, capers and castelvetrano olives. Cook for a few minutes until the tomatoes blister.
  • Add in the tuna and squeeze in some fresh lemon juice and cook for about 5 more minutes.
  • While the sauce is cooking, bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ¼ cup pasta water, drain well. Add pasta into the sauce along with a few spoons of the starchy pasta water.
  • Add on some sea salt to taste, and mix well. Drizzle a little olive oil over the dish.
  • Top with lots of fresh parsley, parmesan and toasted breadcrumbs and enjoy.

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