Bucatini al Tonno

Serves four


340g bucatini

700g tinned tomato

200g tuna in oil, drained

2 tablespoons capers

2 cloves garlic

1 pinch chilli flakes

1/4 tsp dried oregano

Fresh parsley, chopped

2 tablespoons olive oil

120ml white wine

Parmesan cheese

Salt and black pepper


1. Heat the olive oil over a medium heat in a large pan. Add the capers to the hot oil. To chop your clove of garlic, peel away the skin, crush with the flat side of a knife and then chop the garlic horizontally and then vertically until it is in small pieces.

2. Add the garlic to the pan and cook for one minute.

3. Add the dried oregano and the chilli flakes. Pour in the white wine and cook until the mixture reduces, with around 3 tablespoons of liquid remaining. This should take two to four minutes.

4. Stir the tomatoes into the pan and leave to simmer. Season with salt and freshly ground black pepper. Reduce the heat to a medium heat and simmer for around 10 minutes.

5. Stir the tuna along with one tablespoon of chopped fresh parsley into the sauce. Use a wooden spoon to break up the tuna, allowing even distribution throughout the sauce.

6. Reduce the heat to medium-low and allow to simmer for a further 10 minutes.

7. Bring a large pan of water to the boil, adding a little salt to the water. Cook your pastor in accordance with the cooking time suggested on the packet, cooking for the maximum amount of time if you like your pasta soft, or for slightly less time if you prefer your pasta al dente.

8. Once your pasta is cooked, drain well and return to the pan it cooked in.

9. Once both the pasta and the sauce are cooked, pour the tomato sauce over the pasta, stirring to combine the two thoroughly. Once mixed, cover the pan and leave the pasta to stand for three minutes before serving.

10. To serve, spoon the pasta into bowls and finish off with a drizzle of olive oil, a sprinkling of Parmesan cheese and a little chopped fresh parsley. Flavour with extra salt and pepper to taste and eat immediately.