Categories
Ready in: 30 minutes
Difficulty: Easy
Perfect for:
Quick meals, weeknight dinners, meal prepping, main courses, cooking enthusiasts, fish lovers, and pasta fans.
Nutritional Information (per portion):
Energy: 414 kcal
Carbohydrates: 64 g
Protein: 22 g
Fat: 7 g
Ingredients
- 1 shallot
- 1 garlic clove
- 400 g fennel bulbs
- 2 tablespoons olive oil
- 2 packs of pureed tomatoes
- Salt
- Pepper
- 500 g tagliatelle pasta
- 50 g small capers
- 2 cans of natural tuna (no oil, 185 g per can, approx. 130 g drained weight)
- 2 sprigs of fresh sage
Preparation
Step 1: Prepare the Ingredients
Start by finely dicing the shallot and garlic. Halve the fennel bulbs, plucking off the green fronds and setting them aside for garnish. Remove the core in a wedge shape, then slice the fennel lengthwise into thin strips, about 2–3 mm thick.
Step 2: Cook the Base
Heat olive oil in a pot over medium heat. Add the diced shallots and garlic, cooking them until translucent. Stir in the sliced fennel and sauté for 4–5 minutes. Pour in the pureed tomatoes and let the mixture simmer on low heat for 20 minutes, stirring occasionally. Season with salt and pepper to taste.
Step 3: Cook the Pasta
While the sauce simmers, bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions until al dente.
Step 4: Final Touches
As the pasta cooks, drain the capers and tuna. Set aside 2 tablespoons of tuna for garnish. Chop the sage leaves finely. Stir the drained capers, tuna, and chopped sage into the sauce. Adjust the seasoning with more salt and pepper if needed.
Step 5: Serve and Garnish
Plate the cooked tagliatelle and generously spoon the tuna sugo over the pasta. Garnish with the reserved tuna and the fennel fronds for a fresh, aromatic finish.
Enjoy this simple yet flavorful dish that’s ready in just 30 minutes! Perfect for a quick weeknight meal or an elegant dinner.
