How to make it

  • Peel the eggplant, cut across into round 1/2-inch slices. Salt the slices and place in a colander for 30 minutes to draw out any bitterness, then rinse and pat dry and cut into small cubes.
  • Slice the tomatoes in half and squeeze out the seeds and excess juice, then coarsely chop them.
  • Chop the onion, rinse the capers, and shred the basil leaves. Finely chop the parsley and mince the olives.
  • Set a large pot of salted water to boil and add the pasta.
  • Heat the olive oil in a large pan over moderately high heat and fry the eggplant stirring constantly until it has become tender, turn down the heat to low and add the onions and cook until they become translucent.
  • Add the tuna, chopped tomatoes, anchovies, olives, capers, basil and parsley and simmer.
  • Salt to taste and set aside.
  • Cook the bucatini 'al dente', drain the pasta, toss it in the sauce over moderate heat and stir until the ingredients are mixed.
  • Serve immediately. I like to warm the bowl and plates.
  • Recipe and Picture from OreganoFromItalia

Reviews & Comments 6

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    " It was excellent "
    neena51 ate it and said...
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    " It was excellent "
    notyourmomma ate it and said...
    Bucatini is so underrated. Love the tuna sauce, my fave is veal in tonnato, this is reminiscent of the flavors. Yum
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    " It was excellent "
    jenniferbyrdez ate it and said...
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    " It was excellent "
    cheryilyn ate it and said...
    looks good
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  • pleclare 10 years ago
    This looks wonderful. Thanks! Hope you are coming along o.k. Keeping you in my prayers!
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    " It was excellent "
    legoflamb ate it and said...
    Wow, Mystic this is looking pretty nice. Simple too. Anchovies and capers? Ding ding ding ... we have a winner!
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