Photo: Caitlin Bensel; Prop Styling: Mindi Shapiro Levine; Food Styling: Mary Claire Britton 
Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4

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.

How to Make It

Step 1

Cook bucatini according to package directions, adding table salt to the water. Drain pasta, reserving 1½ cups cooking water.

Step 2

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.

Step 3

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.

Step 4

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.