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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Tuna Fennel Pasta Recipe

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This recipe for Tuna Fennel Pasta is from The Pestka Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ c. olive oil
1 head garlic, peeled & sliced
2 cans tuna packed in olive oil, drained (good quality tuna, I get mine at Italian grocery story)
2 Tbsp. or more fennel seed
2 lg (28oz) cans tomatoes, crushed or chopped
Salt & Pepper, to taste
Parmesan Reggiano cheese, freshly grated
Fusilli (spirals) or similar pasta
Directions:
Directions:
In skillet with lid, saute garlic in olive oil over medium heat until golden. Add drained tuna and fennel seed and cook few minutes. Add tomatoes, cover, cook 45 minutes. Add salt & pepper to taste. Sauce will be very thick so it is best to serve over a pasta that will hold onto the sauce like fusilli or penne.
Pasta: Cook pasta as directed for al dente, in salted water with 2 Tbsp olive oil added to it. Drain and add to sauce. Serve with grated parmesan on top. Serve with crusty garlic bread & salad.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This sounds like a strange recipe. Tuna? It is so yummy! No one can tell there's tuna in it. The fennel and garlic are key. It tastes like sausage. And it is all pantry items, so easy to keep on hand and make on busy weeknight.

Recipe "borrowed" from Melissa Foreman.

 

 

 

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