Tuna and fennel pasta
| Serves: | 2-3 |
| Cooking Time: | 20 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 2 tuna pouch. drained
- 1 large or 2 medium fennel bulbs
- 2-3 tbsp olive oil
- 2 garlic cloves, crushed
- sea salt and freshly ground pepper, to taste
- 1/2 cup stock (vegetable, chicken or fish)
- 1/2 cup cream
- lemon juice, a squeeze
- 250 g spaghetti, cooked al dente
- Italian parsley, finely chopped, for sprinkling
- Parmesan, grated, for serving
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Separate the tuna into large flakes and set aside. Cut the fennel in half, then slice thinly into half-moons.
- Gently cook in the oil until very soft and limp. Stir in the garlic, tuna and a little seasoning. Pour in the stock and cream and bring to a bubble. Add the lemon juice.
- Stir in the drained, hot pasta and check the seasoning. Sprinkle with parsley and serve immediately. Pass around the Parmesan at the table.
Cook's note: This pasta is totally effortless and rewarding. The distinctive anise-like flavour of the fennel becomes more mellow as it cooks and marries perfectly with the salty tuna.
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