Scott Contant’s Bucatini with Tuna, Olives, and Tomatoes | Food Network

Scott reveals what to do when all that's in the kitchen is some leftover , tomatoes and a can of !
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Bucatini with , , and Tomatoes
Level: Easy
Total: 20 minutes
Active: 20 minutes
Yield: 4 servings.


1/4 cup extra virgin olive oil.
1/2 cup canned sliced tomatoes.
Handful fresh basil or fresh parsley, torn.
Pinch of crushed red pepper.
Little handful of pitted, coarsely chopped black olives.
Canned tuna crammed in oil.
1/2 pound bucatini (or other ).
Kosher salt.


Heat 1/4 cup of additional virgin olive oil in a saute pan. Include 1/2 cup of the chopped tomatoes, torn basil, a pinch of crushed red pepper, and a little handful of pitted, coarsely chopped olives to the pan. Prepare for 2 to 3 minutes until the tomatoes begin to break down, then add the tuna, breaking it up.

Meanwhile, cook the linguine in boiling salted water till three-quarters of the method cooked, about 10 minutes. Reserve about a cup of the pasta cooking liquid. Toss the drained pasta with the olives and tomatoes.

Add a couple of more pieces chopped fresh basil or parsley. Turn the warm up to medium-high and cook, tossing, till the pasta is al dente. Add a few of the pasta cooking liquid to moisten the pasta, if required. Divide the pasta amongst bowls and serve.

Cook's Note.

Which red wine? I like to consume a very friendly gewurztraminer from Le Marches with this salty, briny dish. A Verdicchio di Matelica (DOC) would deserve looking for.

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Scott Contant's Bucatini with Tuna, Olives, and Tomatoes|Food Network.

Scott Contant's Bucatini with Tuna, Olives, and Tomatoes | Food Network

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About the Author: Yvette Cook


  1. 👀 looks sooo yummy 😋 can’t wait to try it thank you 🙏🏻 for all that you do😊

  2. Similar to a putanesca. I make this with anchovies. I do add garlic. Mmmm

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