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Bucatini With Tuna
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- #44502
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
salt
1 pound bucatini or penne pasta
5 tablespoons extra virgin olive oil
1 clove garlic, smashed
1 small shallot, minced
2 large pinches chili flakes, or to taste
1/2 cup pitted oil-cured black olives, sliced
1/4 cup large salt-cured capers, well-rinsed
1/2 cup canned chickpeas
12 ounces imported canned solid tuna, drained
1/4 cup chopped flat-leaf parsley leaves
1/4 cup chopped mint leaves
freshly ground black pepper
1/2 cup coarse, lightly toasted bread crumbs
directions
Bring a large pot of salted water to a boil. Cook pasta for about 8 minutes, until al dente.
Meanwhile, heat 2 tablespoons oil in a very large skillet if using bucatini, a large skillet for penne. Add garlic and shallots. Saute until soft. Add chili flakes, olives, capers and chickpeas and cook another minute or so. Break up tuna in flakes and add. Cook until ingredients are warm. Remove from heat.
Drain pasta, reserving about a cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add remaining olive oil and pasta water to moisten ingredients. Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and serve.
added by
jimdykstra
nutrition data
Nutritional data has not been calculated yet.
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