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HomePastaBucatini with Tuna Puttanesca | Share the Pasta

Bucatini with Tuna Puttanesca | Share the Pasta




Bucatini with Tuna Puttanesca

Nationwide Pasta Affiliation spokesperson Chef Rosario shared insights on bucatini in an interview with Salon Journal. He mentioned the traditional origins of bucatini that hint again to ‎Sicily, the place lengthy pasta with a complete within the center was made by hand with the assistance of a ‎‎”ferretto”—an iron or wood rod. After the invention of the trendy pasta ‎press, the method was simplified and bucatini have been made by extruding the dough.‎

Take a look at this recipe for ‎Bucatini with Tuna Puttanesca offered by Chef Rosario! Buon Appetito and SHARE THE PASTA!

Bucatini with Tuna Puttanesca

Components

  • 8
    oz
    Bucatini
  • 2
    tbsp
    olive oil
    additional virgin
  • 1/2
    cup
    pink onion
    1/4″ diced
  • 2
    cloves
    recent garlic
    finely chopped
  • 1
    pinch
    scorching pink chili flakes
  • 14.5
    oz
    San Marzano tomatoes
  • 2
    tbsp
    capers
    drained
  • 1/3
    cup
    Gaeta black olives
    pitted, sliced in half
  • 1
    jar
    tuna in olive oil
  • 2
    tbsp
    freshly chopped Italian parsley

Directions

  1. Carry a big pot of water (4 to five quarts) to a boil over excessive warmth.

  2. Whereas water is heating, slice the olives and the onion, and chop the garlic, chili peppers, and parsley.

  3. Warmth oil in a big non-reactive pan on medium warmth.

  4. Add sliced onion, chopped garlic and chili peppers to the new oil. Prepare dinner for a minute or two over medium warmth, being cautious NOT to brown the garlic.

  5. Add capers, olives, and tomatoes. Stir usually with a wood spoon, breaking apart tomatoes as you combine.

  6. Flip warmth to low and add tuna to the sauce, breaking it up intochunks.

  7. As soon as the water has reached a fast boil, add salt after which the pasta. Prepare dinner till very al dente (about 1 minute lower than the really helpful cooking time on package deal instructions).

  8. When pasta is prepared, reserve ½ cup of pasta water and drain the remainder.

  9. Switch the pasta to the pan with the tuna puttanesca sauce together with sufficient of the pasta water to maintain the sauce moist however not too moist; combine effectively on low warmth till all of the flavors are effectively included, ensuring that each one the pasta water has been absorbed.

  10. Switch to a platter or portion onto particular person plates. Prime with freshly chopped Italian parsley on the final minute.




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