Elevate humble mayo via a quick ride through the blender with high-quality canned tuna and anchovies (think Ortiz or Genova brands). The velvety result? Tonnato, an Italian condiment-turned-pasta-sauce to coat every bit of bucatini. Reserve a spoonful or two of the sauce for future sandwich spreads or a dip for roasted veggies.
8 ounces uncooked bucatini pasta
2 tablespoons table salt
1 (6- to 8-oz.) jar tuna packed in olive oil (preferably Italian), undrained
3/4 cup mayonnaise
3 anchovy fillets
3 tablespoons drained capers
1 teaspoon lemon zest plus 3 Tbsp. fresh juice (from 1 lemon)
1/4 cup plus 2 Tbsp. extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/2 cup chopped red onion (from 1 small onion)
1/2 cup thinly sliced celery (from 1 small stalk)
3 garlic cloves, minced (about 1 Tbsp.)
1 (15-oz.) can cannellini beans, drained and rinsed
Cook bucatini according to package directions, adding table salt to the water. Drain pasta, reserving 1½ cups cooking water.
Place tuna, mayonnaise, anchovies, capers, lemon zest and juice, ¼ cup of the olive oil, ½ teaspoon of the kosher salt, and ¼ teaspoon of the pepper in a blender; process until smooth. Place tonnato sauce in a bowl; set aside.
Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add onion and celery; cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic; cook, stirring often, 30 seconds.
Stir in beans and pasta; cook 3 minutes. Add tonnato sauce and 1 cup of the reserved cooking water, and toss to coat. If necessary, add remaining cooking water, ¼ cup at a time, until a smooth sauce forms. Stir in chives and remaining ½ teaspoon kosher salt and ¼ teaspoon pepper. Divide among 4 bowls, and top with Olive Oil Breadcrumbs. Serve immediately.