Bucatini with Tuna Sauce and Capers
I have really scaled back my cooking over the last 6-8 months because my evening commute sometimes doesn’t get me home until 6:30, and because once I did get home, I was often too tired to be bothered. Moreover, withour daughter away at college, cooking for two, when one of those people is a fussy eater, felt like a chore. Nevertheless, I do cook dinner one or two nights a week, as time, energy level and interest permit.
This was an improvised meal I made just for myself, because my wife wasn’t hungry. There was a little bucatini in the cupboard from another easy meal we like (the famous TikTok Feta and Tomato Pasta), and several cans of tuna. I made a basic white sauce and added a can of tuna (drained) to that, then combined it with the pasta and about 1/3 cup of the pasta cooking water. I threw in some capers to add a little acidity, then some grated Parmesan on top.
I learned the pasta water trick from watching Lidia Bastianich’s cooking shows. It works for just about any kind of sauce you have, helping it coat the pasta better and enriching the mouthfeel of the sauce.
Bucatini is a fun pasta, and great with a creamy sauce like this, but I think this would work with shells, orichiette, or even elbow macaroni. The bucatini made it feel a little more elevated and a little less like tuna noodle casserole.