Best 11 Perciatelli With Tuna Capers And Tomatoes Recipes

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In this guide, we will take you on a culinary journey to craft the perfect perciatelli with tuna capers and tomatoes. This classic Italian dish combines the bold flavors of tuna, capers, and tomatoes with the tender texture of perciatelli pasta. Whether you're a seasoned cook or a novice in the kitchen, we'll provide you with step-by-step instructions, helpful tips, and the secrets to creating a mouthwatering dish that will impress your family and friends. So, gather your ingredients, put on your apron, and let's embark on a delicious adventure as we explore the art of making perciatelli with tuna capers and tomatoes.

Let's cook with our recipes!

LEMONY TUNA, TOMATO & CAPER ONE-POT PASTA



Lemony tuna, tomato & caper one-pot pasta image

Give student staple tuna pasta a boost with capers, mascarpone, lemon zest and parmesan for a more sophisticated take on a budget-friendly midweek meal

Provided by Esther Clark

Categories     Dinner, Lunch, Main course, Pasta

Time 35m

Number Of Ingredients 11

2 tbsp olive oil
1 red onion , finely chopped
500g cherry tomatoes , halved
400g dried pasta (we used rigatoni)
1l hot vegetable stock
2 x 110g cans tuna in olive oil, drained
3 tbsp mascarpone
30g parmesan , grated
2 heaped tbsp capers
½ lemon , zested
small bunch parsley , finely chopped

Steps:

  • Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and fry gently for 7 mins or until softened and turning translucent. Add 350g of the tomatoes, the pasta and veg stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked.
  • Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 mins or until the liquid has reduced. Gently fold through large flakes of tuna, the mascarpone, parmesan, capers, lemon zest and parsley as well as salt and a generous grind of black pepper. Place a lid on the pan and leave to sit for 5 mins before serving in deep bowls.

Nutrition Facts : Calories 672 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 1.5 milligram of sodium

SPAGHETTI WITH TUNA, TOMATOES, CAPERS, AND BASIL



Spaghetti with Tuna, Tomatoes, Capers, and Basil image

Categories     Pasta     Tomato     Quick & Easy     Basil     Tuna     Summer     Capers     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

2 pounds tomatoes, halved, seeded, very thinly sliced
2 6-ounce cans solid white tuna packed in oil, drained, separated into chunks
1/2 cup extra-virgin olive oil
4 anchovy fillets, minced
2 small garlic cloves, minced
1/4 cup chopped drained capers
1 1/4 pounds spaghetti
2 cups coarsely chopped fresh basil (from 3 large bunches)

Steps:

  • 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.

SPAGHETTI WITH TUNA, CAPERS, AND TOMATOES



Spaghetti with Tuna, Capers, and Tomatoes image

Simple, Provencal flavors come together in this pasta dish that's bursting with vibrant flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

3/4 pound spaghetti
2 sliced onions
2 tablespoons olive oil
1 pound halved cherry tomatoes
2 ounces grated pecorino cheese
1/4 cup rinsed capers
2 cans drained oil-packed tuna
Lemon zest and juice
Toasted panko

Steps:

  • Cook spaghetti, reserving 1 1/2 cups pasta water, then drain.
  • Meanwhile, in a skillet, cook onions in olive oil until slightly golden. Add tomatoes and cook until just soft. Add pasta water and pecorino and heat until thick and creamy. Add pasta, capers, and tuna. Cook until sauce coats pasta. Season with lemon zest and juice. Top with panko.

TUNA AND CAPER BITES



Tuna and Caper Bites image

One weekend while camping, my sister-in-law whipped up a simpler version of these tasty tuna bites as a snack. I decided to add capers, shallot, and lemon to make these elegant enough to serve at your next dinner party! I highly recommend using Mary's Gone Crackers® brand seed crackers; they not only provide the perfect nutty flavor, but they are also very crispy and sturdy, allowing these to be made an hour or two ahead of time.

Provided by France C

Categories     Appetizers and Snacks     Seafood

Time 15m

Yield 20

Number Of Ingredients 8

1 (5 ounce) can tuna packed in oil, drained
2 tablespoons mayonnaise
1 tablespoon minced shallot, divided
1 tablespoon minced capers, divided
1 teaspoon fresh lemon juice
salt and freshly cracked black pepper to taste
20 round crackers seed crackers (such as Mary's Gone Crackers™)
40 leaves arugula

Steps:

  • Combine tuna, mayonnaise, 1/2 of the shallot, 1/2 of the capers, lemon juice, salt, and pepper. Set aside.
  • Place crackers on a serving platter. Place 2 arugula leaves, torn in half, on each cracker. Divide tuna mixture among the crackers. Sprinkle with remaining shallot and capers.

Nutrition Facts : Calories 24.1 calories, Carbohydrate 0.3 g, Cholesterol 1.7 mg, Fat 1.7 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 44.5 mg, Sugar 0.1 g

SPAGHETTI WITH ITALIAN TUNA & CAPERS



Spaghetti With Italian Tuna & Capers image

My girlfriend's father gave us some cans of this wonderful, imported Italian tuna. This recipe is my attempt at re-creating HIS recipe for pasta with tuna and red sauce. Lauren's dad would often make this for me when I came to dinner because it had contained no meat. The Italian tuna packed in oil gives this sauce a wonderully "meaty" flavor that I absolutely love. My granny's mother would also make a dish similar to this on on the Fridays of Lent when they could not have meat.

Provided by Kozmic Blues

Categories     Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 anchovy fillet, finely chopped (optional)
1 (28 ounce) can crushed tomatoes
3 tablespoons capers
2 (6 ounce) cans tuna in olive oil, imported Italian
1 lb spaghetti
chopped fresh parsley or basil (to garnish)

Steps:

  • In a large skillet, heat olive oil over medium heat.
  • Add chopped onion and anchovy fillet, and saute until soft, about 5 minutes.
  • Add crushed red pepper and garlic and saute for another minute.
  • Add tomato sauce and reduce heat to low.
  • Next, add capers and the cans of tuna.
  • I like to drain the oil from one of the cans and leave the oil from the second.
  • Break up the large pieces of tuna with a fork or wooden spoon.
  • Cook pasta in boiling salted water for about 7 minutes or until al dente.
  • Drain, and toss with tuna red sauce in a serving bowl.
  • Sprinkle with basil or parsley and serve.

Nutrition Facts : Calories 847.2, Fat 19.9, SaturatedFat 3.1, Cholesterol 55.2, Sodium 1328.1, Carbohydrate 100.4, Fiber 6.9, Sugar 10.2, Protein 64.1

TUNA LINGUINE WITH TOMATOES, OLIVES & CAPERS RECIPE BY TASTY



Tuna Linguine With Tomatoes, Olives & Capers Recipe by Tasty image

Here's what you need: salt, linguine, olive oil, garlic, red chili flakes, dried oregano, caper, kalamata olive, tomato paste, diced tomato, tuna

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 11

salt, to taste
½ lb linguine
2 tablespoons olive oil
2 cloves garlic, thinly sliced
½ teaspoon red chili flakes
2 teaspoons dried oregano
1 tablespoon caper
½ cup kalamata olive
2 tablespoons tomato paste
14 oz diced tomato, 1 can
5 oz tuna, 1 can, drained

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.
  • Add the olive oil, garlic, and chile flakes to a large sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
  • Add the oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.
  • Add the tuna and cook for another minute.
  • Toss in the cooked pasta.
  • Enjoy!

Nutrition Facts : Calories 378 calories, Carbohydrate 52 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, Sugar 6 grams

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES



Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

1 pound pasta noodles such as: penne
1 teaspoon extra-virgin olive oil
6 medium garlic cloves, thinly sliced
2 tablespoons capers rinsed, roughly chopped
2 anchovies, finely minced
1/2 cup pitted black olives such as kalamata, roughly chopped
1 pint cherry tomatoes, halved or 1 (28-ounce) can whole, peeled tomatoes, chopped
1/2 cup loosely packed, roughly chopped parsley or basil leaves
1 can rinsed and drained, white albacore tuna
1 teaspoon salt
Cracked black pepper

Steps:

  • Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
  • Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

PERCIATELLI WITH TUNA, CAPERS AND TOMATOES



Perciatelli with Tuna, Capers and Tomatoes image

Categories     Pasta     Tomato     Quick & Easy     Tuna     Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 8

8 ounces perciatelli or spaghetti
2 tablespoons olive oil
4 rolled fillets of anchovies with capers from can
3 garlic cloves, minced
1 14- to 14 1/2-ounce can ready-for-pasta chunky tomatoes
1/4 cup dry white wine
1 6 1/8-ounce can white tuna packed in water, drained well
3 tablespoons chopped parsley

Steps:

  • Cook pasta in pot of boiling salted water until just tender but still firm to bite.
  • Meanwhile, heat oil in heavy large skillet over medium-low heat. Add anchovies with capers and garlic and sauté 2 minutes, mashing to paste with back of fork. Mix in tomatoes with their juices and white wine. Increase heat to medium-high and cook until sauce thickens slightly, about 5 minutes. Add tuna and parsley and mix to break up large tuna chunks.
  • Drain pasta. Add to sauce and toss to blend. Season to taste with pepper.

PERCIATELLI WITH GARLIC, WALNUTS, AND TOMATOES



Perciatelli with Garlic, Walnuts, and Tomatoes image

Perciatelli, also called bucatini, is like thick round spaghetti with a hole down the center. Liguine or spaghetti can be used instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

Salt and freshly ground pepper, to taste
1 pound perciatelli
1/4 cup olive oil
3 large cloves garlic, peeled
3/4 cup finely chopped flat-leaf parsley
4 whole canned tomatoes, drained, seeded, and sliced 1/8 inch thick
2 tablespoons breadcrumbs, toasted
2 tablespoons finely chopped walnuts
Pinch of red-pepper flakes
1/4 cup freshly grated pecorino cheese, plus 1 ounce shaved

Steps:

  • Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
  • Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
  • Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.

SPAGHETTI WITH TUNA AND CAPERS



Spaghetti with Tuna and Capers image

With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!

Provided by Kim's Cooking Now

Categories     Seafood     Fish     Tuna

Time 25m

Yield 2

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
1 (5 ounce) can tuna packed in olive oil, undrained
1 tablespoon capers, drained
¼ teaspoon crushed red pepper flakes
½ pound spaghetti
½ tablespoon chopped fresh parsley

Steps:

  • Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
  • Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g

PERCIATELLI WITH CAULIFLOWER IN SPICY TOMATO SAUCE



Perciatelli With Cauliflower in Spicy Tomato Sauce image

Perciatelli are long, like spaghetti, but hollow in the middle. The sauce in this recipe is spiced up with crushed red pepper flakes and capers. Using the optional anchovies will yield a stronger tasting sauce. This recipe comes from Martha Rose Shulman, "The Very Best of Recipes for Health."

Provided by threeovens

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb cauliflower, broken into florets (about 1 small head)
kosher salt
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 -4 anchovy fillets, rinsed and chopped (optional)
1 (14 ounce) can chopped tomatoes, pulsed a few times in a food processor (with juice)
1 pinch sugar
2 tablespoons capers, rinsed and chopped
3/4 lb perciatelli (bucatini)
1/4 cup fresh parsley, chopped
2 ounces parmesan cheese, grated (1/2 cup)

Steps:

  • Bring a large pot of salted water to a boil; blanch florets for about 5 minutes, then scoop out with a skimmer or strainer and transfer to a bowl of cold water.
  • Keep the pot of water simmering while you drain the cauliflower and cut it into small pieces.
  • In a large skillet, heat the oil over medium heat and cook the garlic, red pepper flakes, and optional anchovies, if using, for about 30 seconds; stir in the tomatoes, a pinch of sugar, and salt to taste.
  • Add capers and cauliflower and simmer until the tomatoes have cooked down a bit, 10 to 15 minutes; taste and adjust seasonings.
  • Meanwhile, bring the pot of water back to a boil and add the pasta; cook according to package directions, about 7 or 8 minutes.
  • Transfer cooked pasta to the skillet (with the sauce), along with 1/2 cup of the pasta water; stir to combine.
  • Stir in the parsley and Parmesan or sprinkle them on top to garnish.

Nutrition Facts : Calories 489, Fat 12.7, SaturatedFat 3.7, Cholesterol 12.5, Sodium 391.2, Carbohydrate 74.9, Fiber 6.5, Sugar 7.3, Protein 20

Tips:

- For the best flavor, use fresh, ripe tomatoes. If you're using canned tomatoes, be sure to drain them well. - If you don't have capers, you can substitute chopped olives or pickles. - To make the dish more flavorful, you can add a pinch of red pepper flakes or a splash of white wine. - If you're using fresh herbs, be sure to chop them finely. - Serve the pasta immediately, garnished with fresh parsley or basil.

Conclusion:

Perciatelli with Tuna, Capers, and Tomatoes is a delicious and easy-to-make meal that's perfect for a weeknight dinner. It's also a great way to use up leftover tuna. The combination of flavors and textures in this dish is sure to please everyone at the table.

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