Some of the very best Italian dishes are the ones that are put together in just a few minutes. There is nothing that I enjoy more than spending a day with a nice big cut of meat, spiking it with beautiful aromatics such as rosemary, garlic, salt and pepper for the browning process and then lovingly assembling all the ingredients to bathe it in, in a long and very slow oven. This would be fine if our weeks consisted of only Saturdays and Sundays, but they don’t and very often TrickyRicky and I finish work quite late and only get into our kitchen around 6.30pm with grumbling tummies.
This Bucatini al Tonno, another Venetian favourite, is ready in the time that it takes to boil the pasta, which is around 9 minutes. Bucatini are of the ‘pasta lunga’ family, the ‘long’ pasta family. They look just like spaghetti but have a hole through the centre. This hole is all the better for sucking in the flavour captured and taken prisoner in a sauce such as this. This is beginning to sound like the Italian version of Little Red Riding Hood!
This pasta smacks of the sea and is only rivalled by the speed with which it is on your plate! A 10 minute dinner wonder! Check out my TrickyRicky produce this dish in 10 minutes flat! He loves cooking just as much as I do, and on this occasion, won the toss to cook dinner!
Bucatini al Tonno
Bucatini with Tuna
1 packet of Bucatini or Spaghetti
½ cup olive oil
1tsp finely chopped garlic
1 red chilli chopped
500g or 3 large brown onions
1 red onion – nice for a bit of colour and sweet flavour
1 glass of dry white wine
6 anchovy fillets
1tsp salt and plenty of cracked black pepper
1 jar of Italian Tuna in oil or 1 tin of South African tuna in oil
Bring a large pot of salted water to a rolling boil and pop in a packet of Bucatini
Don’t forget to frequently stir the pasta to prevent it from sticking together
Heat your olive oil in a pan, add the chilli and garlic and fry for a few seconds
Now add all of the onion, salt and plenty of freshly cracked black pepper; I know that this sounds like a lot of onion but it really is integral to the finished flavour of the dish.
Fry for about 6 to 7 minutes then add the anchovies and the tuna with the oil. Add a glass of dry white wine and cook off all of the alcohol.
By this time your pasta will be cooked – merely scoop it out of the pot, drain a little and add it to the pan, add about half a cup of the pasta water and mix well making sure to cover the Bucatini well with tuna.
And Walla! Around 9 – 10 minutes you have the pasta on the table!
Pronto a tavola!
Have a wonderful weekend