Bucatini With Siclian Tuna Sauce

Bucatini With Siclian Tuna Sauce


Serves: 4

Prep: 20 minutes

Cook: about 20 minutes

  • 1 lb. Bucatini or Perciatelli Pasta – cooked according to package directions

  • 1/4 C. Olive Oil

  • 1 Onion chopped

  • 1 Fennel Bulb chopped (optional)

  • 3 Cloves Fresh Garlic – chopped finely

  • 2 Cans (5 oz.) White Albacore Tuna packed in oil (see above for my favorite tuna for this dish) – chopped just a little

  • 1/4 C. Fresh Basil chopped

  • 2 Tbsp. Fresh Italian Parsley – chopped

  • 1 28 oz. Can San Marzano Whole Peeled Tomatoes – drained with 1/2 cup of juices reserved

  • 1/4 Tsp. of red pepper flakes

  • 1/4 C. Capers, drained – not rinsed

  • 1 Cup Whole Pitted Black Olives or Castelvetrano Olives (bright green Sicilian ones)

  • Kosher or Sea Salt and freshly ground Black Pepper to taste

  • Extra fresh Basil for garnish


  1. Heat oil in a pan and add the onion and fennel.

  2. After cooking about 6 minutes on medium high, add the garlic and cook another minute.

  3. Then add the tuna and the herbs– do not chop the tuna too finely. Just give it a few whacks with the knife.

  4. Add the 1/2 Cup of reserved tomato juices along with the tomatoes after crushing them with your hands or in blender. Do not puree the tomatoes. This should be a very chunky sauce which is why I like the hand crushing method.

  5. Add the red pepper flakes, and cook at a strong simmer for about 15 minutes (cooking out much of the liquid and concentrating the flavors).

  6. Add the capers and olives for the last 5 minutes of cooking. Gently stir so you won’t break up the tuna too much.

  7. Serve with lots of fresh chopped Basil!