Tinned tuna is a store-cupboard staple which adds some heft to this tangy tomato pasta.
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Serves
4
Slice of Sourdough Bread
Fennel
Red Chilli
Garlic Clove
Cherry Tomatoes
Fennel Seed
White Wine
Spaghetti
Tinned Tuna
Lemon
Fresh Basil
Olive Oil
Salt
Black Pepper
Serves
4
Slice of Sourdough Bread
Fennel
Red Chilli
Garlic Clove
Cherry Tomatoes
Fennel Seed
White Wine
Spaghetti
Tinned Tuna
Lemon
Fresh Basil
Olive Oil
Salt
Black Pepper
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Step 1.
Heat the oven to 160°C. Cut the sourdough into chunks and toss with olive oil and salt. Slide into the oven for 10-12 mins or until golden brown. Tip into a food processor and pulse until you have crunchy breadcrumbs. Set aside.
Step 2.
Thinly slice the fennel bulbs and tip into a pan. Add a good glug of olive oil and season with salt. Set over a medium heat and cook, stirring regularly, for 10-15 mins or until caramelised.
Step 3.
Meanwhile, finely chop the chilli and garlic and halve the cherry tomatoes. Add the fennel seeds, chilli and garlic to the pan of caramelised fennel and stir through. Crank up the heat and cook for a couple of mins before adding the white wine. Cook for 3-4 mins and reduce by half. Add the tomatoes and swirl into the sauce.
Step 4.
Bring a pot of salted water to the boil and tip in the spaghetti. Cook for 8 mins or until al dente. Transfer the cooked pasta to the sauce and toss together, adding a little pasta water if you need to loosen things up a little. Tip in the tuna and add the zest and juice of the lemon. Tear in the basil and toss.
Step 5.
Divide between warm bowls and top with the crunchy breadcrumbs.
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Notes (1)
T
Teodora I.
3 months ago
This was wonderful. Never knew tuna and fennel, or fennel and pasta... Mob, you did it again.
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