BUCATINI WITH TUNA, OLIVES, AND TOMATOES

Bucatini with Tuna, Olives, and Tomatoes image

Provided by Scott Conant

Time 20m

Yield 4 servings

Number Of Ingredients 8

Previous Next

1/4 cup extra virgin olive oil
1/2 cup canned chopped tomatoes
Handful fresh basil or fresh parsley, torn
Pinch of crushed red pepper
Small handful of pitted, coarsely chopped black olives
Canned tuna packed in oil
1/2 pound bucatini (or other pasta)
Kosher salt

Steps:

Heat 1/4 cup of extra virgin olive oil in a saute pan. Add 1/2 cup of the chopped tomatoes, torn basil, a pinch of crushed red pepper, and a small handful of pitted, coarsely chopped olives to the pan. Cook for 2 to 3 minutes until the tomatoes start to break down, then add the tuna, breaking it up.
Meanwhile, cook the linguine in boiling salted water until three-quarters of the way cooked, about 10 minutes. Reserve about a cup of the pasta cooking liquid. Toss the drained pasta with the olives and tomatoes.
Add a few more pieces chopped fresh basil or parsley. Turn the heat up to medium-high and cook, tossing, until the pasta is al dente. Add some of the pasta cooking liquid to moisten the pasta, if necessary. Divide the pasta among bowls and serve.