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  • Bowtie Pasta With Tuna
  • Bowtie Pasta With Tuna
  • Bowtie Pasta With Tuna

Bowtie Pasta With Tuna

Food | July 07, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

Looking for a dinner idea that’s easy to prepare and tasty too? This BOWTIE PASTA WITH TUNA, TOMATOES, CAPERS AND ONION is sure to please.

I’ve always maintained that the preparation of delicious food need not be a complicated affair, and this recipe proves it. The ingredients are readily available and prepared in the simplest way, but produce such a fresh taste. It’s that combination of flavours that make this dish so darn good.

PASTA – I’m using bowtie pasta for this post, but feel free to substitute penne, fusilli, shells or macaroni – regardless of the shape, the sauce loves to stick to the pasta. Gluten-free pasta also works, so long as you don’t overcook it. In the video for this recipe, I suggest a cook time of 20 minutes. Yours may be done is less time, so check doneness at the 15-minute mark.

TUNA – I’ve always used canned tuna packed in oil for the recipe since I always have a can or two in the cupboard. Of course, you can grill some fresh tuna steaks, but it seems a bit extravagant not to mention costly.

CAPERS AND SUN DRIED TOMATOES – Chopping these two ingredients up and adding them to the sauce gives the dish a bit of tang and a more pronounced tomato flavour.

ONION, TOMATO AND GARLIC – I love this triumvirate of good taste and the flavours work so well with the tuna and capers.

LEMON AND PARSLEY – My thought on these finishing touches goes to balance and freshness; the squeeze of lemon juice gets our tastebuds jumping while the chopped parsley adds a fresh finish. Feel free to add more lemon juice to boost flavours.

This recipe takes 25 minutes from start to finish – can dinner come together that quickly and still taste good? This BOWTIE PASTA WITH TUNA, TOMATOES, CAPERS AND ONION proves it can!



Ingredients & Amounts

  • 3 cups of dried bowtie pasta
  • 3 tablespoons of butter
  • ½ cup of white onion, fine-chopped
  • 2 cloves of garlic, fine-chopped
  • 2 tablespoons of capers, rough-chopped
  • ¼ cup of sun dried tomatoes, chopped
  • ½ teaspoon of red chili flakes
  • 2 tomatoes, rough-chopped
  • 1 can of oil-packed flaked tuna
  • salt and pepper to taste
  • juice of half a lemon
  • 2 tablespoons of flat-leaf parsley, chopped


  1. Bring 8 cups of water to boil in a medium-sized pot. Add 2 tablespoons of salt, then the pasta. Cook to al dente, about 20 minutes.
  2. While pasta is cooking, bring a medium-sized skillet to temperature on medium-high heat and add butter. When butter is melted and begins to bubble, add onions and garlic and cook until tender.
  3. Add capers, sun dried tomatoes and chili flakes and sauté for 2 minutes. Add tomatoes and cook until tender. Stir in tuna and mix everything together as it cooks for an additional 2 minutes.
  4. Strain cooked pasta and place into a medium-sized bowl. Pour sauce over pasta and add lemon juice and parsley. Stir everything together and adjust taste with salt and pepper. Serve immediately.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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