I love this recipe because it uses simple pantry ingredients but tastes incredibly fresh and bold. The olives and capers add a salty Mediterranean punch, the tomatoes bring sweetness, and the tuna makes the dish hearty without being heavy. It’s fast, colorful, and full of personality—exactly what I crave in a weeknight Sicilian pasta.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb spaccatelle pasta or other medium length pasta 2 cans Genova tonno (Italian tuna in olive oil), drained salt and pepper to taste 1/4 cup parsley leaves 1/2 pack frozen artichoke hearts, defrosted and thinly sliced 10 cherry tomatoes, halved 3 garlic cloves, thinly sliced 1 tbsp tomato paste 1/4 cup capers 1/2 cup Kalamata olives, sliced in half 1/4 cup extra-virgin olive oil
Directions
I heat the olive oil in a 12-inch skillet over medium heat. Once warm, I add the garlic and sauté it for about 1 minute, stirring continuously so it doesn’t burn.
I add the cherry tomatoes, tomato paste, and sliced artichokes, cooking everything together for 5 minutes to soften and meld the flavors.
I stir in the olives and capers and let them cook for another 2 minutes.
I gently break the tuna into the sauce and mix it in. I taste and adjust the seasoning with salt and pepper, then cook for 1 more minute. I turn off the heat, cover, and set aside.
Meanwhile, I bring a large pot of salted water to a boil and cook the pasta until al dente.
I drain the pasta, reserving 1/2 cup of the cooking water, and transfer the pasta to the skillet. I toss everything together, adding a splash of pasta water if the sauce needs loosening.
I finish the dish by adding the parsley leaves and serve it hot.
Servings and Timing
This recipe serves 4 people. It takes about 10 minutes to prepare and 20 minutes to cook, for a total of around 30 minutes.
Variations
I sometimes add a pinch of chili flakes for gentle heat or a squeeze of lemon juice for brightness. When I want richer flavor, I stir in a spoonful of sun-dried tomato pesto. I also enjoy swapping spaccatelle for casarecce, fusilli, or penne when I can’t find the traditional shape.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta gently in a skillet with a splash of water or olive oil, which keeps the sauce smooth. I avoid microwaving for too long to prevent the tuna from drying.
FAQs
Can I use fresh artichokes instead of frozen?
Yes, I cook and slice them before adding them to the sauce for an even fresher flavor.
Can I use tuna in water instead of tuna in oil?
Yes, but tuna in olive oil gives a richer, silkier sauce.
Is this dish spicy?
Not by default, but I add chili flakes if I want heat.
Can I make this dish gluten-free?
Absolutely—gluten-free pasta works perfectly.
Should I rinse the capers?
I usually give them a quick rinse to balance the saltiness.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made a few hours ahead and reheated gently before tossing with the pasta.
Can I use a different tomato product?
Cherry tomatoes add sweetness, but diced tomatoes or sun-dried tomatoes also work well.
How do I keep the garlic from burning?
I keep the heat moderate and stir continuously during the first minute.
Can I add more vegetables?
Yes, zucchini, spinach, and roasted bell peppers make great additions.
How do I make the sauce creamier?
I add a spoonful of pasta water or a drizzle of extra-virgin olive oil at the end.
Conclusion
I love how this Sicilian spaccatelle pasta turns simple Mediterranean ingredients into a bold, vibrant, and deeply satisfying dish. With tender pasta, rich tuna, briny accents, and fresh herbs, every bite captures the spirit of coastal Italian cooking. It’s fast, colorful, and full of flavor—perfect for an easy yet impressive meal any day of the week.
A vibrant Sicilian pasta dish featuring spaccatelle tossed with tuna, artichokes, cherry tomatoes, olives, and capers. This quick and flavorful recipe combines briny Mediterranean ingredients with fresh herbs for a light yet satisfying meal.
Ingredients
1 lb spaccatelle pasta (or other medium-length pasta like casarecce, fusilli, or penne)
2 cans Italian tuna in olive oil (Genova tonno), drained
1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
10 cherry tomatoes, halved
1 tbsp tomato paste
1/2 pack frozen artichoke hearts, defrosted and thinly sliced
1/2 cup Kalamata olives, halved
1/4 cup capers, rinsed
1/4 cup fresh parsley leaves, chopped
Salt and black pepper, to taste
Instructions
Heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté for about 1 minute, stirring continuously to avoid burning.
Add cherry tomatoes, tomato paste, and sliced artichokes. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and the flavors meld.
Stir in olives and capers, and cook for another 2 minutes.
Gently add the tuna, breaking it into chunks. Season with salt and pepper, stir, and cook for 1 more minute. Turn off the heat and cover to keep warm.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions.
Reserve 1/2 cup of the pasta cooking water, drain the pasta, and transfer it to the skillet with the sauce.
Toss the pasta with the sauce, adding some reserved pasta water to loosen if needed. Add parsley and toss again.
Serve hot, drizzling with a bit of extra olive oil if desired.
Notes
Add chili flakes for a touch of heat or a squeeze of lemon juice for brightness.
For richer flavor, stir in a spoonful of sun-dried tomato pesto.
Use tuna packed in olive oil for the best texture and flavor.
Swap frozen artichokes for fresh ones for a fresher taste.
Garnish with additional parsley or a dusting of grated lemon zest for freshness.
