Casey's Tuna Fennel Pasta
Ingredients
- 2 5 oz. cans imported tuna packed in olive oil, drained
- 1 tsp. fennel seeds
- 1 tsp. crushed red pepper
- 1/2 cup extra virgin olive oil
- 6 cloves of garlic minced
- zest of 1 lemon
- 1 tsp. salt
- 1 lb. linguine
- 1 28 oz. can of whole tomatoes in juices
- 4 tblsp. chopped fresh flat leaf parsley (for garnish)
Preparation
- Fill stockpot with water and bring to boil.
- Add 2 tablespoons of salt and add linguine.
- Cook until al dente stirring occasionally.
- Meanwhile, in large skillet, heat olive oil over medium heat.
- Add garlic, red pepper and fennel seed.
- Cook until garlic is just golden.
- Add tuna and 1 teaspoon of salt.
- Raise heat until tuna begins to sizzle, keep tuna in larger pieces.
- Add tomatoes and juices and warm through for 2 minutes until softened. Use potato masher to break up tomatoes.
- Stir in lemon zest.
- Drain linguine and reserve 1/2 cup of pasta water.
- Add linguine to skillet and stir to cover with the sauce.
- Cook over low heat for a minute or so.
- If pasta seems dry add pasta water a little at a time.
- Place on serving platter and garnish with parsley. Serve immediately.