- 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
- 1/4 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,