Tuna Ragu with Bucatini
Tuna Ragu with Bucatini is a simple, Sicily-inspired pasta with a savory tomato-based sauce full of rich tuna that is slowly-simmered and accented with a touch of anchovy, garlic, white wine and fresh herbs. It is the epitome of a quick weeknight pasta that can mostly be made with items that are likely already in your pantry.
Ingredients
- 1/4 cup extra-virgin olive oil (You can use the oil from both the anchovies and canned tuna.)
- 1/4 cup thinly-sliced garlic
- 2-3 anchovy filets
- 1/8 tsp crushed red pepper
- 1/2 cup chopped flat-leaf parsley leaves, divided
- 3 (5 ounce) cans tuna in olive oil
- 1/2 cup dry white wine, such as pinot grigio
- 1 (28 ounce) can whole tomatoes, crushed by hand
- 1/4 can water
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 pound bucatini + salt for pasta water
Instructions
- Prep all ingredients according to specifications above.
- Combine the olive oil, garlic, anchovies and crushed red pepper in a large skillet or Dutch oven over medium-low heat and cook for about 3 to 4 minutes until the anchovy has mostly dissolved and the garlic has softened a bit.
- Add half the parsley to the pan, stir and cook for about 2 minutes. Then, add the tuna and continue to cook for about 2 minutes.
- Add the white wine and deglaze, scraping up any brown bits with a wooden spoon. Then, add the tomatoes, water, salt and black pepper and stir until all ingredients are well-combined. Cover and bring up to a simmer. Simmer about 12 minutes, partially covered, stirring occasionally.
- Meanwhile, bring a large pot of water to a boil. Once the water comes to a boil, add salt, then the pasta, stirring frequently. Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water.
- Transfer the cooked pasta and about ½ cup pasta water to the pan with the sauce and toss well, allowing the pasta to finish cooking in the delicious flavors of the sauce. Add additional pasta water of more moisture is needed. Adjust seasonings with additional salt and black pepper if necessary. Fold in remaining parsley and serve. Buon Appetito!
Notes
- Tuna in olive oil is best for this recipe, but tuna in water can be used as well. Just be sure to drain out all water before using.
- Use a large pot with 5 to 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1 1/2 - 2 Tbsp salt.
- The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- I paired this Tuna Sauce with bucatini but it works will with lots of other pasta shapes–both long and short!
- Top this with toasted breadcrumbs for a nice crunch!
Tried this recipe?Let us know how it was!