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Bucatini with Tuna Puttanesca | Share the Pasta

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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 picket rod. After the invention of the trendy pasta ‎press, the method was simplified and bucatini had been made by extruding the dough.‎

Try this recipe for ‎Bucatini with Tuna Puttanesca offered by Chef Rosario! Buon Appetito and SHARE THE PASTA!

Bucatini with Tuna Puttanesca

Substances

  • 8
    oz
    Bucatini
  • 2
    tbsp
    olive oil
    further virgin
  • 1/2
    cup
    crimson onion
    1/4″ diced
  • 2
    cloves
    contemporary garlic
    finely chopped
  • 1
    pinch
    sizzling crimson 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. Cook 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 picket 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 speedy boil, add salt after which the pasta. Cook dinner till very al dente (about 1 minute lower than the beneficial 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 integrated, ensuring that every one the pasta water has been absorbed.

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




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