Pasta with Tuna Sauce with Fennel: Opposites attract, in the kitchen and beyond!
Tuna and Fennel: yum! Besides, my funky pasta with tuna sauce is a whole new and fun way to eat canned tuna! Do not be alarmed by the fact that I don’t drain it—that’s practically all the oil contained in the dish, and that’s where all the good flavor is.
No added salt, please, as the tuna has enough to season the whole dish.
You need not write off pasta as a high-carb dish: Choose spelt pasta, or soba noodles, or rice noodles etc…. and enjoy pasta as often as you like, as do I!
I recommend Linguini or Spaghetti for my pasta with tuna sauce, but you can play with other pasta, just as long as it is not hollow, as this sauce would be too rich.
- 1 pound linguini or other non-tubular pasta, gluten-free OK
- 2 pouches Levana Meal Replacement Garden Vegetable
- 3 tablespoons olive oil
- 1 large head fennel, greens and all, leaves and bulb separated
- 12 large cloves garlic
- 1 cup dry white wine
- Juice and grated zest of 1 lemon
- 2 7-ounce cans solid white tuna, oil and all, flaked
- Ground pepper to taste
Boil the pasta in a large pot of boiling water with a little salt and oil added. Drain and reserve ½ cup of the cooking liquid. Set aside.
Heat the oil in a large skillet. In a food processor, coarsely grind the fennel leaves and garlic, and add to the skillet. Sauté 2 to 3 minutes, until wilted and fragrant. Cut the fennel bulb in quarters and cut out and discard the cores. Slice the bulb very thin in a food processor and add to the skillet. Sauté 2 to 3 more minutes. Reduce the flame to medium, add the wine, juice, and zest and cook 5 more minutes. Add the tuna and its oil, the pasta and reserved cooking liquid, and freshly ground pepper, and toss thoroughly.
Serve hot, room temperature OK. Makes 8 servings.