Bucatini With Tuna Olives And Tomatoes Recipes

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.

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.