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Gennaro's simple tuna bucatini
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Total Time:
10 minutes
Delicious summer pasta with anchovies, tomatoes, tuna, and lemon zest - a flavorful delight!
Ingredients:
  • 200 g bucatini
  • sea salt
  • 1 large clove of garlic peeled
  • 1 fresh red chilli
  • 2 anchovy fillets
  • 4 ripe cherry tomatoes
  • extra virgin olive oil
  • 1 x 180 g tin of quality tuna in olive oil
  • 1 tablespoon baby capers rinsed
  • 1/2 lemon juice from
  • 100 g wild rocket washed
Instructions:
  • Prepare the bucatini following package instructions until al dente. Meanwhile, thinly slice the garlic and chili, and roughly chop the anchovies and tomatoes. In a frying pan, heat 3 tablespoons of oil (use tuna oil for extra flavor if available) over medium heat. Add the garlic, chili, anchovies, and capers and cook for 2 minutes. Add the tomatoes and mix well. Drain the bucatini, reserving some cooking water, then add it to the sauce. Combine well until glossy, adding some cooking water if needed. Mix in the tuna, lemon juice, and most of the rocket. Stir to heat through and wilt the rocket, then season to taste with salt and more lemon juice. Serve with a drizzle of oil and a sprinkle of the remaining rocket.

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