Sicilian Bucatini with Tuna, Olives, and Capers Recipe

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


  1. Chop garlic, olives, and capers together or pulse in a food processor.
  2. 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.
  3. 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.
  4. Toss again and serve hot.

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