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Spaghetti with Tuna, Tomatoes, Capers, and Basil

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant tuna, tomato and caper spaghetti is a wonderful example of how simple, high-quality ingredients can create a sophisticated meal. By marinating the sun-ripened tomatoes with salty anchovies, garlic, and olive oil, you create a deep, savoury base that perfectly complements the flaked white tuna. The addition of fresh basil provides a peppery finish that elevates the entire dish, making it a bright and refreshing choice for a midweek dinner.

As a high-protein pasta dish, it is both satisfying and nutritious, offering a lighter alternative to heavy meat-based sauces. The recipe relies on store-cupboard staples like tinned tuna and capers, making it an easy homemade option when you want maximum flavour with minimal cooking time. Serve it in large bowls for a relaxed family meal or a casual dinner with friends.

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Ingredients for Spaghetti with Tuna, Tomatoes, Capers, and Basil

  • 900g tomatoes, halved, seeded, very thinly sliced

  • 2 170g cans solid white tuna packed in oil, drained, separated into chunks

  • 120ml extra-virgin olive oil

  • 4 anchovy fillets, minced

  • 2 small garlic cloves, minced

  • 60ml chopped drained capers

  • 575g spaghetti

  • 2 cups coarsely chopped fresh basil (from 3 large bunches)

How to make Spaghetti with Tuna, Tomatoes, Capers, and Basil

Gently mix first 6 ingredients in large bowl. Season tuna-tomato mixture to taste with salt and pepper. Let stand 1 hour at room temperature.

Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot. Add tuna-tomato mixture and basil. Toss to combine. Season with salt and pepper. Transfer to bowl and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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