Bucatini With Tuna Olives And Tomatoes Recipes

GENNARO'S SIMPLE TUNA BUCATINI

Steps:

• Cook the bucatini in a large pan of boiling salted water until al dente. Meanwhile, finely slice the garlic and chilli, then roughly chop the anchovies and tomatoes. Heat 3 tablespoons of oil (use the oil from the tin of tuna for added flavour, if you can) in a frying pan over a medium heat, then add the garlic, chilli, anchovies and capers. Fry for 2 minutes, then add the tomatoes and toss well.
• Reserving some of the cooking water, drain the bucatini and add to the sauce. Toss well over the heat until lovely and glossy, adding a splash of the cooking water to loosen, if needed. Flake in the tuna, then add some lemon juice and most of the rocket. Toss well to warm the tuna through and wilt the rocket, then season carefully with salt and more lemon juice. Serve with a drizzle of oil, and a scattering of the reserved rocket.

BUCATINI WITH TUNA

Steps:

• Bring a large pot of salted water to a boil. Cook bucatini 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. Sauté 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.

BUCATINI WITH FRESH TUNA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the tuna with salt, add to the skillet and cook, turning, until browned on all sides, about 2 minutes. Remove to a plate.
• Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the red onion, fennel and celery, season lightly with salt and cook, tossing, until the vegetables begin to soften and brown around the edges, 4 to 5 minutes. Add the capers, oregano and red pepper flakes; cook until sizzling, about 1 minute. Pour in the wine and simmer until reduced by half, about 1 minute. Add the tomatoes and 1/2 cup of the boiling water. Cook, smashing the tomatoes with the back of a spoon, until they begin to break down and the sauce is thickened, 8 to 10 minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Return the tuna to the skillet. Add the pasta and toss to coat, adding the reserved cooking water as needed to loosen. Divide among bowls and top with the celery leaves and fennel fronds.

TUNA PASTA WITH TOMATO AND OLIVES

Steps:

• Boil the water: Bring 4 quarts of salted water to a boil (add 1 tablespoon salt for every 2 quarts of water). While the water is heating, prep the ingredients and start the sauce.
• Combine the pasta, sauce, Parmesan and parsley: Drain the pasta and stir into the sauce. Toss with grated Parmesan and chopped fresh parsley. If the pasta seems a little dry after a few minutes, add back in some of the reserved pasta water.

BUCATINI WITH OLIVES, SUN-DRIED TOMATOES, AND BASIL

Steps:

• Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in the bucatini, return the water to a boil, and cook the pasta, stirring occasionally to prevent the strands from sticking together, until it's al dente. (Since cooking times vary, for perfectly cooked pasta, refer to the package instructions for the recommended time and taste the pasta frequently while it cooks.)
• Put the tapenade in a large skillet.
• Drain the pasta and quickly add it, still dripping with water, to the skillet with the tapenade. Place the skillet over medium heat and cook the pasta, gently stirring to coat the pasta with the tapenade, until it's warmed through, about 1 minute.
• Turn off the heat, add the basil, parsley, and sun-dried tomatoes and toss to combine.
• Use tongs to lift the pasta out of the skillet and pile it onto four plates, dividing it evenly and twisting it into high mounds.
• Finish each serving with a drizzle of olive oil, a pinch of sea salt, freshly ground black pepper, and Parmesan cheese shavings.

SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES

Steps:

• Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
• Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.