Bucatini al tonno brings the seaside to your table with a classic from Calabria. Spiced with Calabrese chili pepper and brightened with capers, this pasta with tuna highlights the simple flavors of the southern region, and toasted breadcrumbs add a final crunch.
Ingredients for 4 people
- 1 pound spaghettoni (or bucatini)
- 1 (7-ounce) jar Italian tuna preserved in olive oil, drained
- 2 tablespoons salted capers, rinsed and drained
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- ¼ cup breadcrumbs
- 1 yellow onion, minced
- 1 clove garlic, sliced
- 1 Calabrese chili pepper in olive oil, drained and minced
- Zest of 1 lemon, grated
- Coarse sea salt, to taste
How to make Bucatini al Tonno
- Place 2 tablespoons of the olive oil in a large pan over medium-low heat. Add the onion, garlic and chili pepper and cook, stirring frequently, until the onion and garlic are golden.
- Flake the tuna into the pan and cook until heated through, about 2 minutes. Stir in the capers and lemon zest, then remove from the heat.
- Toss the breadcrumbs with the remaining olive oil and toast in a toaster oven or cast-iron skillet over medium heat until crisp.
- Meanwhile, bring a large pot of water to a boil. Add the sea salt and spaghettoni. Cook, stirring frequently with a long-handled fork, until al dente. Drain, reserving about 1 cup of the cooking water.
- Transfer the pasta to the pan with the tuna. Toss vigorously over medium heat until combined, about 2 minutes. If the pasta looks dry, add a small amount of the cooking water and toss until it looks moist.
- Garnish with the toasted breadcrumbs and serve immediately.
