Tuesday, May 19, 2020

Bucatini al Tonno e Olive

This was really a tasty, surprisingly light, and quickly prepared meal, full of complex and satisfying flavors. 

Pasta for two or three (I used bucatini but any fairly sturdy pasta like rigatoni or shells would work)

5 oz. can of Italian tuna in olive oil
1 onion, chopped
4 or more garlic cloves, minced
Red pepper flakes to taste
14.5 oz can of diced tomatoes
1/4 c. kalamata olives, chopped
1 tablespoon capers
1 anchovy, mashed, or a squeeze of anchovy paste
1 lemon
Chopped parsley for garnish
Grated parmesan
Salt, pepper, butter to taste

Boil the pasta in salted water while preparing the sauce. A bit of the cooking water may be added later to the sauce if it needs more moisture so don't drain the noodles till the sauce is complete. 

Drain the oil from the tuna into a frying pan and use it to saute the onions. When they are soft and translucent, add in the garlic. Saute for a few minutes, then add in the pepper flakes, a little salt and pepper, the tuna (flake it up with a fork,) tomatoes, olives, capers, and anchovy. Simmer maybe five minutes. As the moisture reduces, you can add in some of the pasta water which will make the sauce kind of silky.

Drain the cooked pasta and return to the pot. Stir in a bit of butter because there's something about butter that makes pasta tastier, even when you plan to sauce it.

Serve the pasta topped with the sauce, some parmesan, some parsley, and a squeeze of lemon. A perfect quick supper!

Note: Tuna in olive oil is recommended but if you can't find any, drained water packed albacore (white tuna) would do and you'd use olive oil for sauteeing the onions.

1 comment:

NCmountainwoman said...

Thanks. I'm always on the lookout for new recipes. This one seems delicious and easy.