Pasta with fennel and tuna

In our household we refer to this as Jacques Pepin pasta as it is his recipe that I have modified to cater to my family’s taste buds.

1 large or 2 small fennel bulbs evenly diced

1 large onion evenly diced

180 grams tinned tuna in spring water

½ teaspoon chilli flakes

2 tablespoons currants

A few sprigs of Italian parsley coarsely chopped

4 tablespoons olive oil

Grated rind from one small lemon

100 grams hazelnuts toasted and coarsely chopped

Salt and pepper

500 grams of dried pasta cooked according to directions on the box (I used casarecce)

Put water on to boil for cooking pasta while you prepare the sauce.

Heat the olive oil in a large fry pan. When sufficiently heated fry the diced onion and fennel. After frying for 2 -3 minutes, add the chilli flakes, currants, parsley and tuna along with the water. Fry for a couple more minutes. Add half a cup of water and allow to cook for five minutes.

Add a ladle of pasta water to the sauce. Just before serving stir in the lemon rind and hazel nuts. Mix the sauce into the pasta and serve hot immediately. Serves 4.

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