If you're a pasta lover like us, you are going to love this Bucatini al Pomodoro with Tuna and Capers. Rich robust flavors meet a lovely al dente pasta in a most beautiful foodie love affair!
Song of the day: "Bon Appetit" by Katy Perry ft. Migos.
Tuna in pasta, yes you heard right, and it is absolutely delicious!
I have said this before, but I am going to say it again because I am grateful for it. Nicoletta has broadened my world of Italian cuisine for sure, in an absolute great way. Today's pasta dish is another example of that!
Most people would not think of putting tuna into a tomato sauce based pasta dish. I mean you have tuna casserole, but this is so much more I assure you. The end result, a pasta that is rich, bold, and so good, that I know I will hear those forks scraping the plates for that last bit of sauce!
Italians love tuna in their recipes. Check out these one:
Why make this pasta?
- It is so easy to prepare
- There is no shortage of flavor
- Leftovers are so so good fried up in a pan
- Last but not least, it's Italian, who doesn't love Italian food!
It's time to make Bucatini al Pomodoro with Tuna and Capers!
I am so excited today. I love this recipe and if there are some leftovers, whether the pasta or the sauce, I am going to give you some real gem of ideas to use those up! So let's not waste any more time and come with me in our kitchen. Let's make this Bucatini al Pomodoro with Tuna and Capers together!
Our shopping list for Bucatini al Pomodoro with Tuna and Capers:
- a can of San Marzano tomatoes
- tomato paste
- fresh basil, or parsley
- red onion
- olive oil
- salt packed capers
- olive oil packed tuna
- bucatini pasta
- salt and pepper
A little bit about capers:
Capers do not come from the sea, like most people think. Actually they are berries that grow on bushes that usually are found growing on the side of rocks.
We saw quite a bit traveling through Italy. They are picked and brined, then packed and jarred in sea salt. Before using them we always give them a good rinse! The flavor is very unique, and works well with any fish or seafood recipe!
Building the flavors for this Bucatini al Pomodoro with Tuna and Capers!
- Firstly, we want to infuse the olive oil with some flavor. This happens with the addition of garlic, minced red onion, and some red chili flakes. I swish it around the oil before turning on the heat just to get the ingredients acquainted.
- Secondly, after sautéing all that loveliness, in goes the tuna. I love the aroma that comes off the pot and then yet another level happen after the capers are added which happens now! This just needs a good stirring.
- Lastly, we want to trap all that flavor and aroma into the tomatoes, so in they go with some fresh basil. Another good stir and with the spoon making sure to break up those lovely San Marzano tomatoes. Lower heat to a simmer, partially cover, and come back occasionally to stir and make sure it does not stick to the bottom of the pot!
Time to put on the water for the pasta!
While the sauce is simmering, we can get a nice pot of water on boil. I usually do this just before the sauce is done. One good thing to do is salt the water and taste. If you have ever swam in the sea, it should taste like that. if you have not, it should taste like a well seasoned broth.
Once the water is boiling, place the bucatini in and cook for 1 minute less than the recommended time on the package.
Finish the Bucatini al Pomodoro with Tuna and capers in the pan!
Truly, in Italy, pasta is always finished in the pan especially this Bucatini al Pomodoro with Tuna and Capers. This long U-shaped bucatini from Favuzzi, are an artisanal pasta, with a nice porous texture to which the sauce adheres more easily. They required 12 minutes to cook. I took it out at 11 minutes and placed it in a deep sauté pan. I took the garlic, and basil out of the sauce and added a couple of ladles into the pan. A good toss on medium heat adding more sauce as needed.
Parmigiano or no Parmigiano?
Well, if you ask an Italian purist, the answer would be no. Usually any seafood or fish pasta dishes do not have Parmigiano. However, if you ask me, I love it on this dish, sorry nonna! I love that sh-t on everything, lol. I did put some in the pan while I was tossing! Take the pasta off the heat and it is ready to serve.
How I plated this Bucatini al Pomodoro with Tuna and Capers!
To me presentation is key. With that being said, I like the twirl effect. I use a long fork and just dive in. Then twirl so I get a nice mound to which I release it to my plate. Some freshly grated Parmigiano and a nice dash of ground black pepper and we are set to dine!
Yes that's my fork in there. I just couldn't help myself, and yes, that is my glass of wine. My doctors says it is good for me and you should listen to your doctor! Now enough talk, Mangia!
Oh my god! I love this. Where do I start? Okay, the sauce is so luxurious. I taste the tuna, it is lovely and so tender. It marries so well with the sweetness of the tomatoes, then the capers come in and offer their lovely earthy salty brine which is nicely kissed by the aromatic basil.
The bucatini is perfectly nutty with a nice snap making every bite exciting. This Bucatini al Pomodoro with Tuna and capers has a way of making you want. Forkful after forkful and you want more. More so, when it is all gone, the need to get every last drop of that sauce is a must. My vote is in, this pasta is a win in my books and I think you will feel the same.!Print
- 1 can olive oil packed tuna
- 1 tablespoon evo oil plus the oil from the can of tuna
- 1 clove garlic
- a pinch of red chili flakes
- ¼ cup red onion minced
- 1 large can San Marzano tomatoes
- 1 tablespoon tomato paste
- salt and pepper
- 2-3 basil leaves or parsley
- 200 g bucatini or spaghetti
- In a medium sauce pot drizzle in olive oil and the oil from the tuna. Toss in garlic, red chili flakes, and minced onion. Swish it around the pan. Turn heat to medium, and sauté for a minute or until onions are softened.
- Add the tuna and stir, then add the capers. Cook for another minute, then pour in the tomatoes. Using the spoon break up the tomatoes. You can also use a potato masher, this works really well. Add the basil leaves, stir again, turn heat down to low. Taste for seasoning and add salt and pepper. Partially cover and let simmer for about 20 minutes.
- When the sauce is just about done, bring a large pot of salted water on boil. Add bucatini (or spaghetti) and cook for 1 minute less than what the package says. For example ours said 12 minutes and I cooked it for 11 minutes.
- Drain pasta and place in a large deep sauté pan. Take the garlic and basil out of the sauce and add a couple of ladles of the sauce. Turn heat on low to medium and give it a good toss so pasta and sauce is well incorporated. Add some grated Parmigiano and toss again, also add more sauce if needed.
- Plate pasta and garnish with freshly grated Parmigiano and some freshly ground black pepper, and a splash of olive oil!
- Ready to serve. Enjoy!
Instead of bucatini you can use spaghetti.
If you want to keep the calories down, you can use water packed tuna.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: stove top
- Cuisine: Italian
Keywords: Bucatini, Italian cuisine, Pasta dish, tuna, capers, basil, olive oil, red chili flakes, cucina Italiana,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.