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Dinner recipe · from the recipe book

One-Pot Whole Wheat Spaghetti with Tuna and Olives

Nutty whole wheat spaghetti cooked right in a garlicky, chili-warmed broth until silky, then tossed with flaky tuna, briny olives and capers, and bright lemon.

One-Pot Whole Wheat Spaghetti with Tuna and Olives

Ingredients

  • 3½ tbsp45 gOlive oildivided
  • 8 cloves24 gGarlicthinly sliced
  • ½ tsp1 gCrushed red pepper
  • 1 tsp1 gDried oregano
  • 4⅔ cups1,100 gWater
  • ½ tsp3 gSalt
  • 12 oz340 gWhole-wheat pasta, dryspaghetti
  • 12 oz340 gLight tuna, canned in water, drainedflaked
  • 11 large olives50 gBlack olives, cannedsliced
  • 1½ tbsp15 gCapersroughly chopped
  • 2 tsp4 gLemon zest
  • 2 tbsp30 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare first: slice the garlic, slice the olives, chop the capers and parsley, zest the lemon, and flake the tuna into a bowl.
  2. In a wide pot or deep skillet with a lid, warm half of the olive oil over medium-low heat. Add the garlic, red pepper flakes and oregano and cook gently, stirring, until the garlic is pale golden, about 2 minutes.
  3. Pour in the water, add the salt and bring to a boil over high heat.
  4. Add the spaghetti, pressing it under as it softens. Simmer uncovered, stirring often so it doesn't stick, until the pasta is al dente and the liquid has reduced to a glossy sauce, 11 to 13 minutes. Add a splash more water if it gets dry before the pasta is tender.
  5. Turn off the heat. Add the tuna, olives, capers, lemon zest and lemon juice and toss gently until warmed through.
  6. Drizzle in the remaining half of the olive oil, add the black pepper and most of the parsley, and toss until the sauce clings.
  7. Serve right away, sprinkled with the last of the parsley.

Contains: Fish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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