Tuna Aglio Olio

My Papa requested that I cook two pasta meals for his birthday lunch.  How can I say no? :-) For recipe number 1, I decided to go with this simple pasta recipe to complement all the other flavor-packed food that will be served.  Aglio Olio too simple? Then make it a TUNA AGLIO OLIO.

Serves 4
Prep Time 15  minutes
Cooking Time  15 minutes


  • 10 whole garlic cloves, peeled
  • 4 garlic cloves, sliced thinly or minced
  • 1 medium red onion, chopped
  • 2 (180g) cans tuna in brine, drained
  • 2 tbsps capers
  • 5 pcs black olives, sliced
  • 3 tbsps grated parmesan cheese
  • 1/2 tsp Italian seasoning
  • 1/2 tsp dried chili flakes
  • 1/2 cup breadcrumbs
  • extra virgin olive oil
  • 250g fusilli (twist/corkscrew pasta)
  • salt and pepper to taste
  • flat-leaf parsley, finely chopped

Cooking Procedure:
  1. Cook pasta according to package instructions. Pasta should be al dente, and not overcooked.
  2. Drain pasta.
  3. Sprinkle the breadcrumbs on the pasta, and stir to coat. Set aside.
  4. Put a large pot over medium heat. Pour in the olive oil until about 1/4-inch depth.
  5. Once hot, add the whole garlic cloves. Cook until lightly browned.
  6. Add the sliced/minced garlic, and cook until lightly browned.
  7. Add the onion, and cook until softened.
  8. Add the tuna, capers, black olives, and cheese.
  9. Season with salt and pepper. Cook until heated through.
  10. Turn off heat.
  11. Place the cooked noodles in the pot and stir carefully to combine with the sauce.
  12. Serve hot with more parmesan cheese, and parsley.

Chunky recipes like this work best with fusilli pasta or any kind of big/thick pasta because the pasta can "catch" all the goodness in the recipe. Yummm!

Read the other Aglio Olio tips here

Here is the other pasta recipe I prepared for my Dad's birthday lunch: SPAGHETTI WITH MEATBALLS.


This recipe is lifted from the March 2015 issue of Appetite Magazine (PH).

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