Bucatini with Garlic and Herb Albacore Tuna packed in Oil

Active Time: 20 minutes

Total Time: 25 min

Servings: 4-6 servings

Ingredients

12 ounces bucatini pasta

3 tbsp olive oil

2 cloves garlic,thinly sliced

4 anchovy filets

1 tsp calabrian chile in oil or 1 tsp red chile flakes

1 ½ cups castelvetrano olives, pitted and crushed or chopped

½ cup parsley, picked and finely chopped

Zest and juice from 1 lemon

2 cans Tonnino garlic and herb Albacore tuna packed in oil

Kosher salt, to taste

Breadcrumb Topping

½ cup panko breadcrumbs

2 tbsp olive oil

Directions

1. Boil the bucatini in salted water until al dente.

2. Meanwhile, in a medium non-stick skillet, heat olive oil over medium heat. Add the

breadcrumbs and stir to coat in the oil. Continue to stir the mixture frequently until

golden brown and toasty, about 5 minutes. Set aside until ready to garnish the pasta.

3. In a large non-stick skillet, heat 2 tbsp olive oil over medium low heat. Add the anchovy

filets and garlic. Use a wooden spoon to break the anchovies up, melting them into the

hot oil. Lower the heat if needed and saute the garlic until translucent and beginning to

soften, about 2 minutes. Stir in the calabrian chile or chili flake.

4. Add the olives and about a ½ cup reserved pasta water.

5. Add the bucatini to the skillet and toss to combine. Continuing to cook over medium

heat until most of the pasta water has cooked down. Add the parsley and toss to

distribute. Then add 1 of the Tonnino Garlic and Herb Albacore Tuna and gently toss.

6. Divide the pasta among plates or bowls and top with tuna from the second can, toasted

breadcrumbs and parsley.