Bucatini with tuna
 

This is a very simple, but absolutely delicious pasta dish.  Quantities and timings are not at all critical – except it is important not to over-cook the tuna.

Preparation Time: 10 Mins

Cooking Time: 20 Mins

Total Time: 30 Mins

Ingredients

For 2 servings…

                     Salt          

2 cloves           Garlic  - chopped     

2 tbs               Olive oil    

2                    Tomatoes  - chopped

230 gms          Bucatini     

2 steaks           Tuna  - cut into mouth-sized cubes        

1 tbs               Parsley  - chopped    

1 tbs               Basil  - chopped       

                     Pepper      

Method

Bring a large pot of salt water to a rapid boil for cooking the pasta.

Sweat the garlic in half of the olive oil over a low heat in a heavy-bottomed saucepan large enough to hold the drained pasta.  When the garlic turns translucent and smells aromatic (it must not be browned), add the tomatoes and the rest of the olive oil.  Stew over medium heat, uncovered, until the tomatoes and oil separate - about 15 minutes.

Cook the bucatini for 10 minutes but immediately before draining it, add the tuna and chopped herbs to the sauce and stir over medium heat for 30 seconds.  Season with pepper and toss with the drained pasta.  Check the seasoning again.  Serve.

Variations

In place of the bucatini, spaghetti or other strand pasta can be used.

Wine recommendations

A robust white wine.

Conventional

     Pays d'Oc Chardonnay

Interesting

     Côte Chalonnaise blanc

     Côtes du Rhône Villages blanc

     Picpoul de Pinet