Linguine with Fennel and Tuna

  • 1 lb. linguine
  • 2 medium fennel bulbs
  • 3 Tbs. olive oil
  • 3 Tbs. fresh lemon juice
  • 2 Tbs. capers
  • 2 6-oz. cans solid light tuna
  • salt and pepper

Cook the pasta according to package instructions.  Drain and return to pot; reserve ½ cup pasta water.  Trim the fennel bulbs, reserving ¼ chopped fronds.  Quarter, core and thinly slice bulbs crosswise; cook in 1 Tbs. of the olive oil in a skillet over medium high heat until golden, stirring occasionally, 10 minutes.  Add to pasta along with fronds, lemon juice, capers, 2 Tbs. of the olive oil, and the reserved pasta water.  Season with salt and pepper.  Flake in the tuna.  Gently toss.

Serves 4-6.

From Everyday Food October 2003.

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