First course / Mediterranean pasta
A fast Mediterranean pasta with delicate capellini, savory tuna, briny capers, black olives, garlic, parsley, and a bright touch of lemon. Simple, fragrant, and ready in minutes.
Recipe video
Bring a large pot of water to a rolling boil. Salt it well so the pasta tastes seasoned from within.
Rinse the salted capers under cold water, then pat them dry. Slice the olives and chop the parsley.
Peel the garlic and crush it lightly with the side of a knife so it perfumes the oil without becoming too strong.
Warm the olive oil in a wide pan over low heat. Add the garlic and cook gently for 1–2 minutes, without browning.
Add the capers and olives. Stir for 1 minute so their flavor spreads through the oil.
Add the tuna in small flakes. Stir gently, keeping some pieces visible for texture.
Cook the capellini until just al dente, usually 2–3 minutes. Reserve pasta water before draining.
Transfer the capellini directly into the pan. Add a little pasta water and toss quickly with tongs.
Add lemon zest, lemon juice, black pepper, and parsley. Toss again until glossy and lightly sauced.
Taste and adjust salt only if needed, because tuna, capers, and olives are already salty.
Serve immediately with extra parsley, a drizzle of olive oil, and a little more lemon zest.
