Tuna Pasta with Capers

This pasta is quick, light, and endlessly forgiving — exactly the kind of dish that shows up on the table when Canadian summers run hot and the last thing you want is to fuss in the kitchen. It was always a kids’ favourite in our house: bright with tomato, salty with olives and capers, and just enough tuna to make it hearty. Best of all, it tastes just as good cold the next day, ready to be packed into a picnic basket or served on the back deck in the evening sun.

Prep Time: 10 minutes

Total Time: 25 minutes

Serves: 4

Ingredients

• 300 g (10 oz) pasta (penne, fusilli, or farfalle)

• 2 tbsp olive oil (plus extra for drizzling)

• 2 cloves garlic, minced

• 1 can (400 g / 14 oz) chopped tomatoes (or 3–4 fresh ripe tomatoes, diced)

• 1 can (180 g / 6 oz) good-quality tuna, drained

• 2 tbsp capers, rinsed

• ½ cup black olives, pitted and sliced

• Juice of ½ lemon (plus zest if desired)

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

Method

• Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain, reserving a splash of pasta water.

• Make the sauce: Heat olive oil in a wide pan. Add garlic and cook gently for 1–2 minutes. Stir in chopped tomatoes and simmer 10–12 minutes until thickened slightly.

• Add tuna & capers: Stir in drained tuna, capers, and olives. Season with salt, pepper, and lemon juice.

• Combine: Toss pasta through the sauce, adding a splash of pasta water if needed to loosen.

• Serve: Garnish with parsley, drizzle with olive oil, and enjoy warm — or chill for tomorrow’s picnic.

Variations

• Vegetarian option: Swap tuna for roasted zucchini or eggplant for a hearty plant-based version.

• Prairie-style: Add fresh garden peas or sweet corn harvest for extra colour and sweetness.

• Picnic-ready: Serve cold as a pasta salad with extra lemon and herbs — a true Canadian summer staple.