Sicilian Bucatini with Tuna, Olives, and Capers
Serves 2 to 3
A classic dish from the Mediterranean. Instead of tuna, you can use canned salmon or clams, or cooked mussels. Or leave out the seafood and serve as a side dish. This makes a wonderful meal in the winter months with a green salad with sliced oranges.
- 2 -3 garlic cloves, finely chopped
- 1/2 cup black or Kalamata olives, drained, pitted
- 1/4 cup capers, drained
- 1/2 cup Metropolitan Market Extra Virgin Olive Oil
- 1 can Metropolitan Market White Albacore Tuna Fillet, with liquid
- Pepper, to taste
- 1/2 package (8 oz) Metropolitan Market Bucatini
- 1 -2 Tbsp chopped parsley
- Salt, to taste
- Chop garlic, olives, and capers together or pulse in a food processor.
- In a large, deep skillet, combine olive oil and caper mixture over medium heat. Sauté for 2 to 3 minutes to cook the garlic and meld flavors. Add tuna WITH LIQUID and stir to break up tuna. Sauté for 1 minute. Remove from heat. Add black pepper to taste. Keep warm.
- Cook pasta in boiling, salted water as package directs. Remove 1 cup of the cooking water and reserve. Drain pasta and add to skillet with sauce. Place over medium heat and toss for 1 minute or until hot, adding some of the reserved cooking water if needed to thin the sauce. Add parsley and more pepper and salt, if needed.
- Toss again and serve hot.