![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2025\/06\/Bucatini-With-Tuna.jpg\")
Bucatini With Tuna<\/p>\nBucatini With Tuna<\/p>\n
<\/p>\n
Salt<\/p>\n
1 pound bucatini (or penne)<\/p>\n
5 T. extra virgin olive oil<\/p>\n
1 clove garlic, smashed<\/p>\n
1 small shallot, minced<\/p>\n
2 large pinches chili flakes, or to taste<\/p>\n
\u00bd cup pitted oil-cured black olives, sliced<\/p>\n
\u00bc cup large salt-cured capers, well-rinsed<\/p>\n
\u00bd cup canned chickpeas<\/p>\n
12 ounces imported canned solid tuna, drained<\/p>\n
\u00bc cup chopped flat-leaf parsley leaves<\/p>\n
\u00bc cup chopped mint leaves<\/p>\n
Freshly ground black pepper<\/p>\n
\u00bd cup coarse, lightly toasted bread crumbs.<\/p>\n
<\/p>\n
Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes, until al dente. Meanwhile, heat 2 T. oil in a very large skillet if using bucatini, a large skillet for penne. Add garlic and shallots. Saut\u00e9 until soft. Add chili flakes, olives, capers and chickpeas and cook another minute or so. Break up tuna in flakes and add. Cook until ingredients are warm. Remove from heat. Drain pasta, reserving about a cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add remaining olive oil and pasta water to moisten ingredients. Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Bucatini With Tuna Salt 1 pound bucatini (or penne) 5 T. extra virgin olive oil 1 clove garlic, smashed 1 small shallot, minced 2 large pinches chili flakes, or to taste \u00bd cup pitted oil-cured black olives, sliced \u00bc cup large salt-cured capers, well-rinsed \u00bd cup canned chickpeas 12 ounces imported canned solid tuna, drained \u00bc cup chopped flat-leaf parsley leaves \u00bc cup chopped mint leaves Freshly ground black pepper \u00bd cup coarse, lightly toasted bread crumbs. Bring…<\/p>\n