Average: 4.7 (3 votes)
Active time
25 minutes
Total time
25 minutes
6 Servings

¼ cup extra virgin olive oil

2 garlic cloves, minced

1 (15 oz) can diced tomatoes, drained; juice reserved

1 cup pitted Kalamata olives

2 cans tuna, drained

¼ teaspoon ground black pepper

¼ teaspoon crushed red pepper, or to taste

1 teaspoon dried oregano

¼ cup capers, rinsed and drained

1 teaspoon of sugar

1 pound of spaghetti, preferably whole grain

  1. Heat the olive oil in a pan over medium heat, add the garlic, and sauté for 2-3 minutes.
  2. Add the diced tomatoes, stir gently, and add the olives, tuna, pepper, oregano, capers, sugar, and salt. Cook over medium heat, breaking up the tuna with a spoon, and stirring frequently for about 20 minutes until the sauce is hot. If you like a more liquid sauce, add some of the drained tomato juice.
  3. While the sauce cooks, bring a large pot of water to a boil. Add the pasta and cook according to the package directions. Drain and top with hot sauce.

Recipe courtesy Alessandro Luchetti, iStock photo


Calories: 530
Total Fat: 18g
Saturated Fat: 2g
Sodium: 730 mg
Carbohydrate: 65g
Fiber: 5g
Total Sugar:6g (Added Sugar: 0g)
Protein: 25g

Yield: 6 Servings

How'd it Taste?

The name includes "tomatoes" and the picture looks like it includes tomatoes, but I don't see it as an ingredient. Confused!
Kelly Russell
The 3rd ingredient is "1 can diced tomatoes".
Hi Laura. This was a yummy recipe Alessandro, our Italian intern, made for us once. I think it lost something in the translation -- we've updated the recipe to specify diced tomatoes instead of tomato sauce. Thanks for bringing this to our attention.
Great taste of the sea with a bit of spice from flavor layers of olives, capers and red pepper flakes. Also not difficult to make! I used fresh cherry tomatoes but a good can of Italian canned tomatoes would work well too. TUMMY = HAPPY.
Enjoyed this recipe. Pretty flavorful and fairly easy to make. I used albacore tuna, which stayed together nicely. I also mixed the pasta in with the sauce at the end before serving. I found it to be every so slightly dry, even after adding the reserved tomato juice from the diced tomatoes. I may reserve a little water from the pasta next time to add to the sauce, and will try serving the sauce ladled on top of the pasta as we serve. We still enjoyed the recipe and will make it again.
Very tasty and easy to make. Will have again.
Bart S.
We use canned pink salmon instead of tuna and whole peeled tomatoes instead of diced. The entire family loves it!

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