Fennel & Tuna Pasta

Instructions

1. Prepare the Breadcrumbs

   5 min hands-on13 min waiting

   • Preheat the oven to 160°C (320°F).
   • Cut the bread into small chunks and toss with half the olive oil and a pinch of salt.
   • Spread the bread pieces on a baking tray and bake for 10–12 minutes, until golden and crisp.
   • Allow the bread to cool, then pulse in a food processor until coarse breadcrumbs form. Set aside.

2. Caramelize the Fennel

   3 min hands-on12 min waiting

   • Thinly slice the fennel bulb.
   • Heat the remaining olive oil in a large pan over medium heat.
   • Add the fennel slices and a pinch of salt. Cook for 10–15 minutes, stirring occasionally, until softened and caramelized.

3. Build the Sauce Base

   6 min hands-on12 min waiting

   • Finely chop the garlic and chili pepper. Halve the tomatoes.
   • Add the garlic, chili, and fennel seeds to the pan with the fennel. Cook for 2–3 minutes over medium-high heat.
   • Pour in the wine and bring to a simmer. Cook for 3–4 minutes, reducing the liquid by half.
   • Add the halved tomatoes and stir gently. Lower the heat and let the sauce simmer.

4. Cook the Pasta

   3 min hands-on9 min waiting

   • Bring a large pot of salted water to a boil.
   • Add the pasta and cook until al dente.
   • Reserve about one cup of the pasta water, then drain the pasta.

5. Combine Pasta with Sauce

   2 min hands-on

   • Transfer the pasta to the pan with the sauce. Toss to coat evenly.
   • Add reserved pasta water as needed to loosen the sauce.

6. Add Tuna and Lemon

   2 min hands-on

   • Fold in the drained tuna, breaking it into large chunks.
   • Add the zest and juice of the lemon, stirring to combine.

7. Finish with Basil and Breadcrumbs

   3 min hands-on

   • Tear the basil leaves into the pasta and toss gently.
   • Divide the pasta into serving bowls.
   • Sprinkle the breadcrumbs on top for a crunchy texture.
   • Cooking tips:
   • For the best flavor, let the fennel caramelize fully—its natural sweetness will enhance the dish.
   • Use a dry white wine for the sauce to balance the savory and acidic flavors.
   • Adjust the spice level by increasing or decreasing the amount of chili pepper.
   • Toast the breadcrumbs evenly by stirring them halfway through the baking time.
   • If the sauce seems too thick, add pasta water incrementally to achieve the desired consistency.