Penne With Fennel and Tuna

1. 1

   In a large pot, bring 3 quarts of unsalted water to a boil.

2. 2

   Add fennel, bring water back to a boil, and cook for 3 minutes.

3. 3

   Remove fennel with a slotted spoon, and reserve cooking liquid in pot.

4. 4

   Heat olive oil in a skillet until hot but not smoking.

5. 5

   Add onion, and saute it for one minute.

6. 6

   Then add garlic and cook for 10 seconds.

7. 7

   Add the drained fennel, the tuna (crumbled into one-inch pieces) with its juices, parsley, pepper and salt.

8. 8

   Combine well, and transfer mixture to a bowl large enough to hold the cooked pasta.

9. 9

   Bring fennel cooking liquid back to a boil, and add pasta.

10. 10

    Return liquid to a boil, and continue to boil pasta for about 8 minutes, or until of desired tenderness.

11. 11

    Add 1/2 cup of the pasta cooking liquid to tuna and fennel mixture.

12. 12

    Drain pasta, and add it to the bowl.

13. 13

    Toss well and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.