Bucatini pasta with red pepper, tuna and red onion sauce
Here is a really fabulous pasta dish which you can make at the last minute. I have on occasion made it on a Sunday when I didn’t want to launch into something overly elaborate, but nevertheless wanted to eat a lovely meal! The combination of red pepper, tuna and red onion is, needless to say, really inspired. And as usual this dish of bucatini pasta could be resisted only for as long as it took to take the photo! Let’s follow our recipe together: start by gathering together a red pepper, a can or two of tuna (who hasn’t got any tuna in the house?), parsley (and here the herbs on your balcony come into their own) and capers. These are ingredients which don’t require much work and, when combined, are a perfect match for each other. Remember that the red onion is one of the stars of this dish, and does more than form the base of the sauce as so often happens in other recipes. Cut them coarsely and then make sure that while being cooked in a frying pan, they retain a minimum amount of substance and crunch!
Ingredients
* approximate values per serving
Preparation
Start by putting the pasta on to cook in boiling salted water. Slice the onion and cut the red pepper into small cubes. Drain the tuna of any water or oil. Brown the onions in a frying pan with a little oil. You should not keep the flame too low so that the onions retain some substance: they are not only a basis for the sauce but also a key ingredient in their own right, so they shouldn’t be reduced to a mush, but should provide plenty of their own flavour. Add the brandy to the onions and reduce. After a few minutes add the peppers and continue cooking everything through well. Then add the tuna and some capers. Adjust the salt, add the chopped parsley and then mix the sauce with the pasta. Serve with fresh parsley, a few capers to decorate and, if you like, a few slivers of raw red onion.
Step by step
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Heat the red onion in a frying pan with a dash of olive oil
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Add brandy and reduce, then add the red pepper
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Add the tuna
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Add the parsley
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Mix the pasta with the sauce and heat through briefly
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Serve piping hot
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Additional information
Bucatini with red pepper, tuna, Tropea onion, and capers
A tasty and flavorful variant of Bucatini with red pepper, tuna, and Tropea onion is the addition of capers. These small, salty, and flavorful fruits of the sea enrich the dish with a salty note that perfectly complements the sweetness of the pepper and the delicacy of the tuna. To prepare this version, simply add the desalted capers to the pan along with the onion during the sautéing process. The capers not only enhance the flavor but also introduce a new dimension of freshness. This preparation is ideal for those who love dishes with an extra touch of savoriness, perfect for a quick lunch or a dinner with friends.
Bucatini with red pepper, tuna, and Tropea onion in the Lazio style
The recipe for Bucatini with red pepper, tuna, and Tropea onion finds its essence in the Lazio tradition. In this regional variant, the use of fresh local ingredients can be emphasized, such as Tropea onions, renowned for their sweet and aromatic flavor. The preparation remains simple, respecting the tradition of Lazio cuisine, which favors quick yet flavorful dishes. Sautéing the onion over high heat enhances the flavors, while the bucatini, with their unique shape, perfectly hold the sauce. This recipe is ideal for those who wish to savor a typical dish of Roman cuisine, with a touch of creativity and freshness.
Bucatini with red pepper, tuna, and Tropea onion light
For those seeking a lighter version of Bucatini with red pepper, tuna, and Tropea onion, it is possible to opt for a preparation without oil. In this case, the onions can be steamed or boiled to maintain their sweet flavor without adding extra calories. Additionally, the amount of tuna can be reduced or replaced with a natural version for a lighter dish. By using fresh peppers and ingredients, it is still possible to achieve a flavorful and nutritious dish, perfect for those following a balanced diet. This version is ideal for those who want to keep the taste without sacrificing lightness.
Nutritional benefits of Bucatini with red pepper, tuna, and Tropea onion
Bucatini with red pepper, tuna, and Tropea onion offers numerous nutritional benefits thanks to the fresh and healthy ingredients. Red peppers, rich in vitamin C and antioxidants, help strengthen the immune system and improve skin health. Tuna is an excellent source of lean protein and omega-3 fatty acids, which are essential for heart health. Tropea onions, in addition to adding flavor, contain anti-inflammatory and antioxidant compounds. On average, a plate of this recipe provides about 450 calories, depending on the portions and ingredients used, making it a nutritious and balanced option for a complete meal.
Can Bucatini with red pepper, tuna, and Tropea onion be stored?
Yes, it is possible to store Bucatini with red pepper, tuna, and Tropea onion. After preparing them, it is advisable to let them cool completely and store them in an airtight container. They can be kept in the refrigerator for up to 2-3 days. To reheat, simply warm them in a pan with a drizzle of oil or in the microwave, adding a little water if necessary to prevent them from drying out. However, it is important to note that the texture of the pasta may change slightly after storage. If you wish to keep them for a longer period, they can be frozen, but it is recommended to do so before adding the tuna, to best preserve the flavor and freshness.