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Farfalle with tuna, olives and capers

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

  • Low in Sugars Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.

Farfalle with tuna, olives and capers


  • In a small bowl, add the capers and milk. Refrigerate for 4-12 hours, until the capers soften and lose their intense taste.
  • Drain and transfer to a bowl. Add pepper and 1tablespoon fine semolina. Stir to combine.
  • Fill a pot with a generous amount of salted water. When it comes to a boil, add the farfalle pasta and boil according to the directions on the box.
  • While your pasta is cooking, prepare your sauce.
  • Place a pan over medium to high heat. Let it get very hot.
  • Add some olive oil and the capers (reserve some for serving).
  • Sauté for 3-4 minutes, just until the capers become crunchy. Remove from pan and drain on kitchen paper.
  • Chop the onion in to cubes and coarsely chop 2 cloves of garlic.
  • Wipe down the pan used to sauté the capers.
  • Add a little olive oil and chopped onion. Season with salt and pepper.
  • When the onion has softened, add the garlic and sauté. Add another tablespoon of olive oil, if needed.
  • Add the tuna and sauté until golden.
  • Add the thyme and white wine. Let the wine evaporate and add the heavy cream. This will really help boost the tuna’s flavor. Then add the olives.
  • When the farfalle are ready, drain and add them to the pan.
  • Finely chop some parsley and add to the pan. Stir to combine and remove from heat.
  • Add some pepper and chili flakes.
  • Transfer the farfalle on a serving platter. Top with the capers and drizzle with extra virgin olive oil. Serve warm!


You can also sauté the capers in a bit of olive oil before adding them to the pasta for added flavor.

Smooth pasta serves well with thinner sauces, while textured pastas as penne and farfelle serve better with thicker sauces!


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Nutrition information per portion

Calories (kcal)
34 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
31 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
33 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
30 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
10 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
78 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
28 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
28 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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