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Fennel and tuna pasta sauce

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Ingredients for 4 servings:

  • 1 bulb(s) fennel, small
  • 1 can/n tuna, natural
  • 2 tomatoes
  • 2 cloves garlic
  • 1 cup of cream
  • 1 tbsp butter
  • 2 tbsp parsley
  • 1 tbsp oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop the fennel and sauté it lightly in butter. Then add the chopped tomatoes and pour in the cream. Simmer until the fennel is soft. Drain the tuna, mash it well with the crushed garlic cloves and the oil, and mix. Season with salt and pepper. Add the mixture to the fennel and tomato sauce and stir well. Add chopped parsley and toss the sauce with spaghetti. Serve with salad or bread. Note: I got this recipe from a previous user. She’s been missing for two years, so I’m posting it here so it doesn’t get lost. It’s really something different.

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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.

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