Bucatini With Tuna Recipes

Steps:

• Heat 1/4 cup of extra virgin olive oil in a saute pan. Add 1/2 cup of the chopped tomatoes, torn basil, a pinch of crushed red pepper, and a small handful of pitted, coarsely chopped olives to the pan. Cook for 2 to 3 minutes until the tomatoes start to break down, then add the tuna, breaking it up.
• Meanwhile, cook the linguine in boiling salted water until three-quarters of the way cooked, about 10 minutes. Reserve about a cup of the pasta cooking liquid. Toss the drained pasta with the olives and tomatoes.
• Add a few more pieces chopped fresh basil or parsley. Turn the heat up to medium-high and cook, tossing, until the pasta is al dente. Add some of the pasta cooking liquid to moisten the pasta, if necessary. Divide the pasta among bowls and serve.

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.

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.

Steps:

• Bring a large pot of water to a boil.
• Place olive oil and garlic in a large saucepan. Heat over medium heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the olives, capers, and 1/4 teaspoon of the red-pepper flakes. Add the pureed and crushed tomatoes. Bring to a boil, reduce the heat, and simmer for 15 minutes. Add the basil sprig, the remaining 1/4 teaspoon red-pepper flakes, and the oregano, and cook for an additional 10 minutes.
• Meanwhile, generously salt the boiling water. Add the pasta, and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify, and taste for doneness. Drain the pasta, and toss with the sauce. Serve with additional red-pepper flakes, grated Parmesan cheese, and freshly torn basil leaves.