in Recipes

Anja's spaghetti with fennel, celery, and tuna sauce

updated

Spread the love

Ingredients for 2 servings:

  • 1 bulb(s) fennel, quartered, cut into strips
  • 4 sprigs of celery, thinly sliced
  • 1 jar capers, large, drained
  • 1 handful of black olives, pitted, chopped
  • 3 anchovy fillets, chopped
  • 2 cans of tuna in oil, drained
  • 1 cup chopped onion(s)
  • 4 garlic cloves, finely sliced
  • ½ jar pesto
  • salt and pepper
  • some olive oil, good quality
  • 250g spaghetti
  • Sugar
  • Water (salt water)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté all ingredients, except the pesto, in plenty of olive oil in a wok until the vegetables are al dente. Then add the pesto, season with salt, sugar, and pepper, and drizzle with a little oil. Serve in warmed pasta bowls with the spaghetti, which has been cooked al dente in salted water in the meantime.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cherry and quark casserole

1 – 2 – 3 buttercream