Linguini With Canned Tuna

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.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 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

1. Bring a large pot of salted water to a boil. When boiling, cook the linguini.
2. Heat oil in a large skillet and add the garlic, red pepper flakes and fennel seeds. Cook until garlic is golden.
3. 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.
4. Drain the cooked linguini and add to the pan with the tuna mixture. Toss gently and serve, garnished with chopped parsley.