Bucatini al Tonno
You can use any pasta of your choice. Our favorites are Creste di Gallo, Lumache, Rigatoni, Gramigna, Bucatini (pictured), Mafaldine, and Linguine but clearly we can't choose a favorite. There really is no wrong shape!
Ready to serve in: 15 minutes Active time: 15 minutes Serves: 2 Adults
Ingredients
6.4 oz (2 nests) of Trenchers Farmhouse pasta of choice
1 can tuna in olive oil
3 tbsp tomato paste
2 tbsp chopped capers
3 Calabrian chilies (option, sub 1 tsp chili flakes)
2 tbsp breadcrumbs
1/2 bunch chives
1 lemon, juice & zest
Kosher Salt
Method
- Bring a large pot 3/4 full of water and season it with kosher salt until it tastes salty but not as salty as the sea.
- In a medium sauté pan over medium heat, add 1 can of tuna in oil, chopped capers, and Calabrian chilies (or chili flakes if using). Sauté until fragrant for about 5 minutes
- Add tomato paste and cook on medium, stirring occasionally, until the paste darkens in color and is fragrant, about 5-7 minutes.
- Cook the pasta. Drain the pasta, reserving 1 cup of pasta water.
- Add 3/4 cup of pasta water and pasta to the tomato, tuna mix. Bring to a low simmer and cook stirring frequently until the sauce thickens to coat the pasta.
- Turn off heat and fold in chives, lemon zest. Season with salt & lemon to taste.
- Top with breadcrumbs and Buon Appetito!
Recipe Notes:
Good quality canned tuna is the key here. Look for tuna that is olive oil packed instead of water packed.