Pack this pasta up with a rubber band around the lid of the pot and a bag of grated parmesan to scatter and serve when you pull up at your favourite picnic spot.






Skill level

Average: 3.9 (13 votes)


  • 125 ml (½ cup) extra-virgin olive oil, plus extra to drizzle
  • 1 onion, finely chopped
  • 3 garlic cloves, roughly chopped
  • 2 tbsp tomato paste
  • 700 ml tomato passata
  • 3 sundried tomatoes, finely chopped
  • 500 g dried spaghetti
  • 185 g canned tuna in oil
  • 2 tbsp baby capers
  • salt and black pepper, to season
  • 100 g (1 cup) grated parmesan

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Bring a large saucepan of well-salted water to the boil for the pasta.
  2. Meanwhile, heat a large, heavy–based saucepan over medium heat. Add the oil, onion and garlic and fry for about 3 minutes or until fragrant. Add the tomato paste, passata and sundried tomatoes and bring to a simmer. Cover and simmer for 15 minutes.
  3. Cook the spaghetti in salted water until al dente. Add the tuna and capers to the tomato sauce and stir through. Taste and adjust the seasoning. Drain the pasta, reserving about 60 ml (¼ cup) of the pasta water. Toss the pasta through the sauce, adding enough of the reserved cooking water to loosen.
  4. Drizzle over a little extra olive oil and cover with a lid. Secure the lid with a rubber band and put the whole pot in an insulated bag. At your picnic, remove from the bag and scatter with parmesan to serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.