Jamie Oliver 5 Ingredients Tuna Pasta

Jamie Oliver 5 Ingredients Tuna Pasta

This Jamie Oliver 5 Ingredients Tuna Pasta is the perfect solution when you need a fast, hearty, and flavorful dinner. With tender pasta shells, juicy cherry tomatoes, crispy capers, and rich tuna, every bite is full of Mediterranean goodness. I made this on a rainy weekday evening, and it hit the spot—comforting, vibrant, and ready in no time. (inspired by Jamie Oliver)

Ingredients Needed

  • 300g (10.5 oz) dried pasta shells
  • 4 heaped teaspoons baby capers
  • 500g (18 oz) mixed-colour cherry tomatoes
  • 1 tablespoon dried oregano (ideally flowering)
  • 1 x 220g (7.7 oz) jar tuna in olive oil (from sustainable sources)

How To Make Jamie Oliver 5 Ingredients Tuna Pasta

  1. Cook the Pasta: Boil the pasta in salted water according to the packet instructions until al dente. Before draining, reserve a mugful of pasta water—it’s useful for the sauce.
  2. Fry the Capers: In a large non-stick frying pan, heat 1 tablespoon of olive oil over medium-high. Add the capers and fry until golden and crisp. Scoop them out and set aside, keeping the flavored oil in the pan.
  3. Cook Tomatoes and Tuna: Halve the cherry tomatoes and add them to the pan with most of the oregano. Drain and flake the tuna into the pan. Add 2 ladles of the pasta water and simmer gently while the pasta finishes cooking.
  4. Combine Pasta and Sauce: Drain the pasta and add it to the tuna mixture. Toss everything together, adding a splash of pasta water if needed to bring the sauce together.
  5. Serve: Season with salt and pepper. Plate the pasta and sprinkle over the crispy capers and remaining oregano. Drizzle with extra virgin olive oil and serve hot.
Jamie Oliver 5 Ingredients Tuna Pasta
Jamie Oliver 5 Ingredients Tuna Pasta

Why I Love This Recipe

This one is a regular in my weekly rotation. I love how fast it comes together and how satisfying it is. The crispy capers add a brilliant texture, and it’s just so comforting without being heavy. One of those dishes you make once and then crave regularly!

Recipe Tips

  • Don’t Overcook Pasta: Keep it al dente—it’ll continue to cook a bit in the pan.
  • Crisp Up the Capers: Let them turn golden before removing for the best crunch.
  • Reserve Pasta Water: This starchy water helps the sauce cling beautifully.
  • Choose Quality Tuna: Tuna in olive oil adds flavor and richness. Drain before adding.
  • Use Ripe Tomatoes: The riper the tomatoes, the sweeter and more flavorful the sauce.

How To Store This Jamie Oliver 5 Ingredients Tuna Pasta

  • At Room Temperature: Let it cool for no more than 2 hours before storing.
  • In the Fridge: Transfer to an airtight container and refrigerate for up to 3 days.
  • In the Freezer: Freeze in portions in airtight containers for up to 2 months. Thaw in the fridge overnight.
  • Reheating: Microwave in a covered dish on medium for 2–3 minutes, stirring halfway. Or reheat in a skillet with a splash of water or olive oil until hot.

FREQUENTLY ASKED QUESTIONS

  • Can I Use Any Type Of Pasta? Yes! Though shells hold the sauce well, penne or fusilli also work nicely.
  • Don’t Have Cherry Tomatoes? No worries—regular diced tomatoes or canned ones are fine.
  • What If I Don’t Like Capers? Swap them with chopped olives or skip them entirely.
  • Can I Make It Creamy? Sure! Add a spoon of cream cheese or a splash of cream to the sauce.

Nutrition Facts

Serving Size: 1 of 4 servings

  • Calories: 411
  • Total Fat: 9.6g
  • Saturated Fat: 1.3g
  • Sugars: 6.2g
  • Salt: 1.1g
  • Protein: 24.3g
  • Carbohydrates: 60.7g
  • Fibre: 3.4g

Try More Jamie Oliver 5 Ingredients Recipes:

Jamie Oliver 5 Ingredients Tuna Pasta

Course: 5 Ingredients Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A hearty, flavor-packed pasta with tuna, cherry tomatoes, and crispy capers—Jamie Oliver 5 Ingredients Tuna Pasta is the ultimate quick and satisfying weeknight meal.

Ingredients

  • 300g dried pasta shells

  • 4 tsp baby capers

  • 500g cherry tomatoes

  • 1 tbsp dried oregano

  • 1 x 220g jar tuna in olive oil

Directions

  • Cook pasta in salted water; reserve some pasta water.
  • Fry capers in olive oil until crispy; set aside.
  • Add halved tomatoes and oregano to pan. Flake in tuna. Add pasta water and simmer.
  • Drain pasta and toss into sauce. Add more water if needed.
  • Serve with crispy capers, extra oregano, and a drizzle of olive oil.

Leave a Reply

Your email address will not be published. Required fields are marked *