Penne With Fennel and Tuna

5.0(44)

by Jacques Pepin

Dinner, Easy, Lunch, Quick, Pastas, Main Course

Servings

6 servings

Total time

25 min

Calories / serving

481 kcal

Ingredients (9)

serves

Instructions (4 steps)

01In a large pot, bring 3 quarts of unsalted water to a boil. Add fennel, bring water back to a boil, and cook for 3 minutes. Remove fennel with a slotted spoon, and reserve cooking liquid in pot.
02Heat olive oil in a skillet until hot but not smoking. Add onion, and saute it for one minute. Then add garlic and cook for 10 seconds. Add the drained fennel, the tuna (crumbled into one-inch pieces) with its juices, parsley, pepper and salt. Combine well, and transfer mixture to a bowl large enough to hold the cooked pasta.
03Bring fennel cooking liquid back to a boil, and add pasta. Return liquid to a boil, and continue to boil pasta for about 8 minutes, or until of desired tenderness.

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Rich recipe — supports nutrition-aware planning.