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Bucatini with Tuna Puttanesca | Share the Pasta

Bucatini with Tuna Puttanesca

Nationwide Pasta Affiliation spokesperson Chef Rosario shared insights on bucatini in an interview with Salon Journal. He mentioned the traditional origins of bucatini that hint again to ‎Sicily, the place lengthy pasta with a complete within the center was made by hand with the assistance of a ‎‎”ferretto”—an iron or picket rod. After the invention of the fashionable pasta ‎press, the method was simplified and bucatini had been made by extruding the dough.‎

Take a look at this recipe for ‎Bucatini with Tuna Puttanesca supplied by Chef Rosario! Buon Appetito and SHARE THE PASTA!

Bucatini with Tuna Puttanesca


  • 8
  • 2
    olive oil
    additional virgin
  • 1/2
    pink onion
    1/4″ diced
  • 2
    contemporary garlic
    finely chopped
  • 1
    sizzling pink chili flakes
  • 14.5
    San Marzano tomatoes
  • 2
  • 1/3
    Gaeta black olives
    pitted, sliced in half
  • 1
    tuna in olive oil
  • 2
    freshly chopped Italian parsley


  1. Convey a big pot of water (4 to five quarts) to a boil over excessive warmth.

  2. Whereas water is heating, slice the olives and the onion, and chop the garlic, chili peppers, and parsley.

  3. Warmth oil in a big non-reactive pan on medium warmth.

  4. Add sliced onion, chopped garlic and chili peppers to the recent oil. Prepare dinner for a minute or two over medium warmth, being cautious NOT to brown the garlic.

  5. Add capers, olives, and tomatoes. Stir usually with a picket spoon, breaking apart tomatoes as you combine.

  6. Flip warmth to low and add tuna to the sauce, breaking it up intochunks.

  7. As soon as the water has reached a speedy boil, add salt after which the pasta. Prepare dinner till very al dente (about 1 minute lower than the advisable cooking time on bundle instructions).

  8. When pasta is prepared, reserve ½ cup of pasta water and drain the remaining.

  9. Switch the pasta to the pan with the tuna puttanesca sauce together with sufficient of the pasta water to maintain the sauce moist however not too moist; combine properly on low warmth till all of the flavors are properly integrated, ensuring that each one the pasta water has been absorbed.

  10. Switch to a platter or portion onto particular person plates. High with freshly chopped Italian parsley on the final minute.



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