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Ingredients
Salt
1 pound bucatini (or penne)
5 tablespoons extra virgin olive oil
1 clove garlic, smashed
1 small shallot, minced
2 large pinches chile flakes, or to taste
½ cup pitted oil-cured black olives, sliced
¼ cup large salt-cured capers, well-rinsed
½ cup canned chickpeas
12 ounces imported canned solid tuna, drained
¼ cup chopped flat-leaf parsley leaves
¼ cup chopped mint leaves
Freshly ground black pepper
½ cup coarse, lightly toasted bread crumbs
Nutritional analysis per serving (6 servings)
69 grams carbs; 22 milligrams cholesterol; 519 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 5 grams fiber; 456 milligrams sodium; 26 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes, until al dente.
- Step 2
Meanwhile, heat 2 tablespoons oil in a very large skillet if using bucatini, a large skillet for penne. Add garlic and shallots. Sauté until soft. Add chili flakes, olives, capers and chickpeas and cook another minute or so. Break up tuna in flakes and add. Cook until ingredients are warm. Remove from heat.
- Step 3
Drain pasta, reserving about a cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add remaining olive oil and pasta water to moisten ingredients. Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and serve.
Private Notes
Comments
Excellent "pantry" dinner. A little too salty for me so next time I'll be careful about it. Might be nice with a couple of plum tomatoes cut in and more chick peas. I omitted the mint.
Made as described this is a bit dry. Like other suggestion about lemon to pep it up. Needs a little something from every chef to make it their own but a very nice starting position to build off of!
Just made this for first time (I had bucatini on hand). Excellent, easy, tasty, healthy. I added more pasta water to keep it moist.
This is on heavy rotation in my kitchen! Love the flavors and it's a great excuse to break out the Zinfandel (as if you really need one). I don't overcook it once I've added the pasta water, don't always have mint on hand, substitute kalamata olives, but always use olive oil-packed tuna.
I enjoyed this, but found it a bit dry - I added a little olive oil after cooking, which also helped prevent sticking for the leftovers. I think if I had had oil-packed tuna instead of water-packed this would've worked a little better, but it was still delicious!