Saturday, March 24, 2018

Bucatini al Tonno

This is a super quick and tasty pasta dish built around a common pantry staple: canned tuna. I'm not very creative when it comes to canned tuna - tuna melts are probably as exotic as it gets around here - so this was a welcome change.
The sauce is made from olive oil, anchovies (which I assure you, you cannot taste), garlic, Kalamata olives, cherry tomatoes, red pepper flakes and tuna, of course, but you want the good stuff packed in olive oil. The recipe doesn't make much sauce but with ingredients as flavourful as these, a little goes a long way. I reduced the oil to 2 tbsp, moistened the pasta with some pasta cooking water, and substituted bucatini for linguine.
This is another delicious recipe from UK chef Gino D'Acampo, from his book Gino's Pasta. It's also available on his website here.

Gino D'Acampo is featured chef this month at Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.



  1. We love canned tuna mixed into pasta, and I like anchovies but it is very expensive! After reading up about how anchovies in oil are made, I can see why they cost a bomb!
    Delicious pasta dish! Thanks for linking!

  2. I need to replenish my canned tuna stock, and try this dish! Sounds absolutely super!


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