Tuna and fennel pasta with white wine and lemon sauce

Ingredients for 4 servings:

• 2 fennel bulbs
• 5 shallots
• 100 ml white wine
• 1 lemon(s), organic
• 1 tsp oregano
• 1 cup of cream
• 1 small pepper
• salt and pepper
• 500g pasta
• 1 can of tuna
• olive oil
• ½ bunch parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

quick and tasty

For the pasta, bring salted water to a boil and cook the pasta according to the package instructions. Meanwhile, peel and quarter the shallots. Wash the fennel bulbs and cut them into small pieces. Sauté both in a little olive oil in a non-stick pan. Cover with a lid for five minutes at medium heat. Stir occasionally. Grate some lemon zest, then halve and juice it. Chop the chili peppers into small pieces. Now add the white wine, lemon juice, oregano, and the chili pieces to the fennel and sauté for another five minutes. Drain the tuna and add it in chunks. Add the cream to the fennel. Bring to a boil briefly; the fennel should be cooked through. Season with salt and pepper. Serve the pasta with the sauce. Wash and roughly chop the parsley, and garnish with it.