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Spaghetti with tuna, tomato and fennel sauce

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Ingredients for 4 servings:

  • 500g spaghetti
  • 1 can of tuna
  • 1 bulb(s) of fennel
  • 400 g cherry tomatoes
  • 2 large onions
  • 4 cloves garlic
  • 100 g herb cream cheese
  • 1 bunch of basil
  • 100g Grana Padano
  • 4 tbsp olive oil
  • some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook spaghetti in salted water according to the package instructions until al dente. Quarter the cherry tomatoes, tear the tuna into small pieces, and finely chop the basil. Dice the onion and garlic and sauté in olive oil until translucent. Then finely slice the fennel and sauté in the pan. Deglaze with a little of the pasta water and add the cream cheese. Finally, briefly stir in the tuna, tomatoes, basil, and Grana Padamo and season with salt and pepper. Adjust the consistency with pasta water to taste.

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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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