Bucatini al Tonno e Peperoncino
Quick and easy bucatini with tuna, capers, olives, and a kick of chilli pepper and lemon zest.
Ingredients for 2 servings:
2 Large Cans Blue Angel Tuna in Sunflower Oil
300g Bucatini Pasta
2tbsp Capers
1 Chilli Pepper (finely chopped)
Zest of 1/2 Lemon
20ml White Wine
1 Small White Onion (finely chopped)
1 Garlic Clove (finely minced)
Salt & Pepper
Fresh Parsley
Method:
Prepare all the ingredients so they are handy. By the time the pasta cooks, the sauce should be ready.
Bring a large pot of salted water to a boil and throw in the pasta. Make sure to time it a minute less than instructed on the packet.
For the sauce, fry the onion and the pepper in some olive oil over a medium until the onion becomes translucent.
Drain the tuna from the oil, and add them to the skillet.
Mince the garlic clove and add it too, followed by the olives, capers and white wine.
Reduce the flame, and continue cooking until the wine evaporates by half. Then grate the lemon zest.
Finish it off with a generous amount of freshly chopped parsley.
Check for saltiness, add salt if desired.
Reduce the flame to low, and when the pasta is ready, add it to the sauce together with a ladle of pasta water.
Add some more lemon zest and some freshly ground pepper, mix well with the sauce and serve immediately.
Finish it off with finely chopped parsley.
Enjoy!
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