Pasta with Tuna and Fennel
1 LB PASTA – your choice
¼ CUP EXTRA VIRGIN OLIVE OIL
6 GARLIC CLOVES – peeled and sliced thin
PINCH OF RED PEPPER FLAKES
1 LB COOKED TUNA – flaked
JUICE OF 1 LARGE LEMON
1/3 CUP CHOPPED FENNEL FRONDS
Cook the pasta of your choice according to package directions, al dente.
While the pasta is cooking, in a large skillet combine the olive oil, garlic, and red chile flakes. Cook on medium heat, stirring well, for a few minutes.
Drain the cooked pasta, reserving ¼ cup of the cooking water. Add the cooking water to the olive oil and garlic mixture. Heat the mixture over medium heat. Add the drained pasta water and stir well allowing the water to cook down.
Stir in the lemon juice. Add the cooked, flaked tuna and toss. Remove from the heat and top with chopped fennel fronds.
Makes 6 servings.
NOTE: In a pinch I have used a can or two of Italian tuna, drained well. The taste is not the same, but it will work well when in a hurry. And in our house, we always have some crusty Italian bread on the table and we’ll top our plate of pasta with a little sprinkling of freshly grated cheese.