Recipe by Lorraine of AZ
This is a very nice main dish for two made with pantry ingredients. It goes together easily and the flavor is excellent. Be sure to use tuna packed in oil as it is more flavorful. I love the taste of the fennel in this. I am not sure of the source of this recipe.
Top Review by dsavir
This was a lifesaver for me as the fridge quit on us and we had cans and pasta left in the house (no dairy, eggs, meat, etc.). This was very easy to put together. I used less olive oil, and skipped the red pepper flakes. I tasted after simmering and found that the tomatoes added enough acid so I didn't add the lemon. The fennel seeds did indeed add interest, but next time I would add more. Also, perhaps some more spices - cumin I think would go great with this. Thanks for posting!
- 8 ounces dried linguine
- 1⁄4 cup extra virgin olive oil
- 2 teaspoons minced fresh garlic
- 1⁄2 teaspoon crushed fresh garlic
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon fennel seed, crushed
- 1 (7 ounce) can tuna packed in oil, drained
- 1⁄2 teaspoon sea salt
- 1 cup chopped canned tomato
- 1⁄2 teaspoon grated lemon zest
- 2 tablespoons chopped fresh parsley
Directions See How It's Made
- Bring a large pot of salted water to a boil. When boiling, cook the linguini.
- Heat oil in a large skillet and add the garlic, red pepper flakes and fennel seeds. Cook until garlic is golden.
- Add the tuna and sea salt. Then add the tomatoes and bring to a boil. Reduce heat to a simmer and simmer 4 minutes. Add the lemon zest.
- Drain the cooked linguini and add to the pan with the tuna mixture. Toss gently and serve, garnished with chopped parsley.