Spicy Tuna Pasta with Oregano and Crushed Red Pepper Flakes


A Note from Feedfeed

We used a blend of dried herbs and spices to create a flaverful and herbaceous pasta dish. It’s studded with oil-packed tuna, sun dried tomatoes, capers and lemon so it’s full in flavor but takes no time at all. Plus, using a high-end oil-packed tuna is a great wait to serve fish without having to worry about having access to fresh catch. 


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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 4-6

Recipe Card


  • 1 pound pasta, of choice ( we used a rustic linguine)
  • 3 tablespoons olive oil, divided
  • 1/2 cup panko
  • 1/2 tablespoon Italian Seasoning
  • 4 garlic cloves, thinly sliced
  • 2 oil-packed anchovy fillets, optional
  • 2 teaspoons Crushed Red Pepper Flakes
  • 1 teaspoon Dried Oregano
  • 3 tablespoons capers, drained and rinsed
  • 1/4 cup oil-packed sun-dried tomatoes, thinly sliced
  • 1/2 cup dry white wine
  • 2 (5 ounce) jars oil-packed tuna, drained and broken up with a fork
  • Juice and zest of one lemon
  • chopped fresh parsley, optional
  • Kosher salt and freshly ground black pepper,
  • Freshly grated Pecorino Romano, for serving
  • optional garnish: green olives, baby arugula, peppadew peppers


  • Step 1

    Bring a large pot of salted water to a boil. Once boiling add the pasta and cook to al dente. Drain and reserve 1/2 cup of the cooking liquid.

  • Step 2

    Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat and add panko and Italian seasoning. Cook until the panko turns golden brown. Place panko in a small bowl and set aside.

  • Step 3

    Wipe out skillet and add remaining olive oil. Heat to a shimmer over medium heat. Add garlic, anchovies (if using), red pepper flakes and oregano and cook until anchovies start to melt and the garlic is fragrant (about 1 minute).

  • Step 4

    Lower the heat and add the capers, sun-dried tomatoes and white wine. Cook until reduced by half, then add cooked pasta and stir to combine. Off the heat, add the tuna, lemon juice and zest and a bit of the reserved pasta water (just enough to form a sauce). Taste for seasoning and adjust as needed with salt and pepper.

  • Step 5

    Serve the pasta topped with toasted panko, chopped parsley and freshly grated Pecorino Romano.