Spicy Tuna Rigatoni with Cherry Tomatoes and Capers
A quick Mediterranean pasta dish packed with flavor, pantry-friendly, and ready in under 30 minutes.
If you’re looking for a pasta dish that’s brimming with bold Mediterranean flavor, simple to make, and surprisingly light, then this spicy tuna rigatoni is the answer. It’s a vibrant plate of comfort that brings together cherry tomatoes, chili flakes, capers, garlic, and tuna in a rich tomato base—all tied together with perfectly al dente pasta.
This recipe is one of those rare gems: quick enough for a weeknight dinner but elegant enough to impress guests. With canned or fresh tuna, a few pantry staples, and fresh herbs, you’ll have a soul-satisfying dish with zero fuss.
Whether you’re cooking to warm up a cold evening or preparing a summery lunch, this spicy tuna pasta deserves a spot on your table.
Why You’ll Love This Pasta Recipe
- Fast and fuss-free: 30 minutes start to finish.
- Customizable: Use canned tuna, skip the spice, or toss in olives—it’s flexible.
- Mediterranean magic: Briny capers, juicy tomatoes, and olive oil create bold, fresh flavors.
- Budget-friendly: Most ingredients are likely already in your pantry.
Ingredients
Here’s everything you’ll need to bring this dish to life:
- 350g rigatoni pasta (or other pasta of choice)
- 400ml passata
- 100ml extra virgin olive oil
- 250g tuna (fresh or canned, in water)
- 250g cherry tomatoes, halved
- 2–5g red chili flakes, to taste
- 2–3 garlic cloves, minced
- 10g fresh parsley, finely chopped (or to taste)
- 20g capers, diced or whole (fresh or jarred)
- Salt, for pasta water (about 10g per liter)
- Black pepper, to taste
Instructions
1. Prepare the Sauce
- Heat a large skillet over medium heat. Add the olive oil.
- Once the oil is warm, sauté the garlic and chili flakes for 1–2 minutes. Be careful not to burn the garlic.
- Add in the halved cherry tomatoes and stir occasionally for 5–10 minutes until softened.
If you love Mediterranean-inspired pastas, don’t miss our Tuna Pasta Salad with Basil Vinaigrette or this Salmon Pasta with Cream. For something ultra comforting, check out this Creamy Tomato Pasta or our Ricotta and Spinach Stuffed Shells.
- Mix in the tuna, breaking it up with a spoon or spatula as it cooks.
- Stir in the capers and freshly cracked black pepper.
- Pour in the passata and let everything simmer for about 10 minutes.
- Add the chopped parsley near the end and stir to combine.
2. Cook the Pasta
- Meanwhile, bring a large pot of water to a boil. Add salt generously.
- Add the rigatoni and cook for 1–2 minutes less than package instructions (you’ll finish it in the sauce).
- Reserve a cup of pasta water before straining.
3. Combine and Finish
- Add the drained pasta to the simmering sauce.
- Stir everything together with a splash of reserved pasta water to loosen the sauce as needed.
- Cook for an additional 2–3 minutes so the pasta absorbs the flavors.
- Taste and adjust salt and pepper. Serve hot with more fresh parsley if desired.
Tips and Tricks for Success
- Don’t overcook the garlic: Just a light sauté to release its aroma is enough.
- Cherry tomatoes: Let them blister slightly before adding tuna. This adds a sweet depth.
- Capers: Rinse well if using salted capers to avoid overpowering saltiness.
- Pasta water magic: It contains starch that helps bind the sauce to the pasta. Always save some!
- Fresh tuna option: If using fresh tuna, lightly sear and shred it before adding to the sauce.
Substitutions and Variations
- No rigatoni? Use penne, spaghetti, fusilli, or even linguine.
- Canned tuna in oil: Works well and adds richness, just reduce olive oil slightly.
- No cherry tomatoes? Substitute with canned diced tomatoes or sun-dried tomatoes (add them with the garlic).
- Less heat: Omit or reduce chili flakes for a milder version.
- No capers? Add olives or a squeeze of lemon juice for acidity.
- Add-ins: Toss in some spinach or arugula at the end for extra greens.
Serving Suggestions
This spicy tuna pasta is satisfying on its own but pairs well with:
- A light arugula salad with lemon vinaigrette
- Crusty bread or garlic toast to mop up the sauce
- A crisp white wine like Pinot Grigio or Vermentino
Frequently Asked Questions (FAQ)
Can I make this dish ahead of time?
Yes. You can make the sauce up to 2 days in advance and store it in the fridge. Reheat and toss with freshly cooked pasta.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to loosen the sauce.
Can I freeze this pasta?
You can freeze the sauce separately for up to 2 months. Pasta tends to get mushy when frozen and thawed, so it’s best made fresh.
Is this recipe spicy?
Only mildly. You control the spice level by adjusting the chili flakes—start with a small amount and build up.
What type of tuna should I use?
Canned tuna in water is ideal, but canned in oil or even fresh tuna will work. If using fresh, cook it separately first.
Final Thoughts
Spicy tuna rigatoni with cherry tomatoes and capers is everything a great pasta dish should be: flavorful, comforting, quick to make, and made mostly with ingredients you already have. With the briny kick of capers, rich olive oil, and a bright tomato base, this is the kind of dish that feels like a vacation on a plate.
Perfect for busy weeknights, lazy weekends, or even date night—this recipe proves that canned tuna doesn’t have to be boring.
More Pasta Recipes You’ll Love
- Tuna Pasta Salad with Basil Vinaigrette — fresh, simple, and perfect for lunch or picnics.
- Salmon Pasta – Creamy and Quick — rich, elegant, and ready in 25 minutes.
- Easy Creamy Tomato Pasta — a no-fuss classic with bold flavor.
- Ricotta and Spinach Stuffed Shells — oven-baked comfort food.
- Cacio e Pepe — minimalist, peppery, and ultra satisfying.
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Spicy Tuna Rigatoni with Cherry Tomatoes and Capers
Ingredients
- 350 g rigatoni pasta or other pasta of choice
- 400 ml passata
- 100 ml extra virgin olive oil
- 250 g tuna fresh or canned, in water
- 250 g cherry tomatoes halved
- 2 –5g red chili flakes to taste
- 2 –3 garlic cloves minced
- 10 g fresh parsley finely chopped (or to taste)
- 20 g capers diced or whole (fresh or jarred)
- Salt for pasta water (about 10g per liter)
- Black pepper to taste
Instructions
Prepare the Sauce
- Heat a large skillet over medium heat. Add the olive oil.
- Once the oil is warm, sauté the garlic and chili flakes for 1–2 minutes. Be careful not to burn the garlic.
- Add in the halved cherry tomatoes and stir occasionally for 5–10 minutes until softened.
- Mix in the tuna, breaking it up with a spoon or spatula as it cooks.
- Stir in the capers and freshly cracked black pepper.
- Pour in the passata and let everything simmer for about 10 minutes.
- Add the chopped parsley near the end and stir to combine.
Cook the Pasta
- Meanwhile, bring a large pot of water to a boil. Add salt generously.
- Add the rigatoni and cook for 1–2 minutes less than package instructions (you’ll finish it in the sauce).
- Reserve a cup of pasta water before straining.
Combine and Finish
- Add the drained pasta to the simmering sauce.
- Stir everything together with a splash of reserved pasta water to loosen the sauce as needed.
- Cook for an additional 2–3 minutes so the pasta absorbs the flavors.
- Taste and adjust salt and pepper. Serve hot with more fresh parsley if desired.
