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
- 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.
- 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.
- 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.
- 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.
- 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.

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 Pear Dessert
- Jamie Oliver 5 Ingredients Apple Crumble Cookies
- Jamie Oliver 5 Ingredients Fig Tart
- Jamie Oliver 5 Ingredients Orange Polenta Cake
Jamie Oliver 5 Ingredients Tuna Pasta
Course: 5 Ingredients Recipes4
servings30
minutes40
minutes300
kcalA 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.