Tuna Bucatini❤️

IMG_3779IMG_3776IMG_3777This recipe peaked my attention as I read my new cookbook from Eataly, I just had to try it! A very simple seafood dish that you can add a little spice too or not!  Another one of those quick dinners served with a big salad that will make you fall in love with Italian cooking all over again 😁


3 tables extra virgin olive oil plus extra for drizzling

1 sweet onion, chopped

2 cloves garlic, sliced

1 to 2 roasted peppers in oil, drained and sliced (you may add a spicier pepper if you care to…chili peppers etc)

kalamata olives, sliced in half (amts are up to you)

(optional) 2 tablespoons of capers, drained & rinsed

2 6oz cans of Tuna in olive oil

Grated zest from 1 lemon

1/4 cup of fresh roughly crushed crusty bread crumbs (I used lg. seasoned croutons and rough crushed them)

salt and pepper for seasoning

Fresh Parsley for garnish if desired

1 lb Bucatini pasta


Heat olive oil in lg. Skillet over med heat and add in the onion & garlic. Sauté stirring often till onion and garlic are soft, slightly golden. Flake in Tuna and cook till heated through, now stir in peppers, olives (capers if used) and the lemon zest, remove from heat!

In lg. Pot bring salted water to a boil. Add in pasta and cook as directed till al dente, Once done reserve out 1 cup of pasta water and drain the pasta. Now transfer pasta to the pan with the tuna mixture and toss vigorously over low heat, if pasta looks dry, add some pasta water, a tablespoon at a time and keep tossing till all looks moist! Carefully place pasta in serving bowl, Garnish with the rough crushed crouton breadcrumbs and fresh chopped parsley… Serve immediately!! Bravo❤️


3 Comments Add yours

  1. run2kar says:

    Simply marvelous!!!! Bravo!!!

    Liked by 1 person

  2. Sandra Monacelli-McNall says:


    Sent from my iPhone


    Liked by 1 person

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