Pasta with tuna and wild fennel with cherry tomatoes is a special first course with a Mediterranean flavor. Spring is the time when this plant with an intense fragrance and taste grows spontaneously in the fields. Cooked with fish, fennel is a real delicacy. Here in Puglia, we also use it for polenta or simply with plain rice seasoned with just a drizzle of extra virgin olive oil.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: Four people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz Pasta (Spaghetti format)
- cup Wild fennel
- 2 Anchovies
- 6 oz Canned tuna in oil
- 6 Cherry tomatoes
- 2 tablespoons Tomato puree
- 1 clove Garlic
Tools
- Pot
- Pan
Preparation
Clean and wash the wild fennel, removing the toughest yellowed parts and stems;
Wash the greens thoroughly after soaking them in plenty of water for fifteen/twenty minutes.Drain and cut into pieces with scissors.
Also, put plenty of water in a pot and bring to a boil.Immerse the fennel and cook for five/seven minutes.
Add the pasta to the same pot and cook al dente for about eight/nine minutes.
In any case, check the cooking time indicated on the package.Meanwhile, in a pan with a little extra virgin olive oil, brown the garlic clove.
Break up the anchovies with a fork after a few seconds.
Add the tuna, already drained.
Then pour in the tomato puree and chopped cherry tomatoes.Cover with a lid, let wilt and cook for six/seven minutes.
Drain the pasta cooked al dente along with the wild fennel, mix with the sauce in the pan, and serve this special first course with a very aromatic flavor thanks to the prominently prevailing wild fennel.Although fennel is typical of Puglia, I would love to know if any of my readers have harvested it elsewhere.
Pasta with Tuna and Wild Fennel with Cherry Tomatoes
Tip for pasta with tuna and fennel: Leave the fennel to soak with a handful of salt. This method, taught to me by a good Swiss friend, serves to free the greens from insects. Use the wild fennel freshly picked or bought and not let it wilt, to best enjoy this spring first course. Finally, let’s get ready for the wild fennel harvest now for those who have the opportunity. Also, come peek on Pinterest at The Cook Who Recovers
