Quick & Easy

Bucatini puttanesca with tuna

Classic Italian with a twist.
bucatini puttanesca with tuna



1.Drain tuna over bowl; reserve ¼ cup oil. Using fork, flake tuna into bite-sized pieces.
2.Heat reserved oil in large saucepan; cook garlic, anchovies and chillies, stirring, until fragrant. Add tuna and sauce to pan; simmer until thickened slightly.
3.Meanwhile, cook pasta in large saucepan of boiling water until tender. Drain pasta, reserving 1/3 cup pasta cooking liquid; return pasta to pan.
4.Combine pasta with tuna mixture, reserved cooking liquid, olives and capers; sprinkle with basil leaves.

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