Is this tuna tomato fennel caper linguine the perfect fast weeknight dinner? Long name, short cooking time, let us know what you think?
tuna tomato fennel caper linguine
- 2 x 95g cans Safcol tuna in spring water, drained
- 200g of linguine or your favorite pasta
- 1 small red onion finely sliced
- 3 tablespoons extra virgin olive oil
- 1 medium clove garlic, finely chopped
- 2/3 punnet of mini Roma or cherry tomatoes, cut in half
- ½ cup very finely sliced fennel bulb,
- ½ cup finely chopped flat leaved parsley
- 1 tablespoon baby capers
- sea salt and freshly ground black pepper
tuna tomato fennel caper linguine method
Cook the pasta using the packet instructions for ‘al dente’ or just cooked. Drain and reserve a little of the pasta cooking water.
In a medium frying pan on a medium heat, add the olive oil and onions. Fry gently, stirring occasionally until the onion is soft and just starting to change colour. Which should take about 4-5 minutes.
Add the garlic and cook for about a minute until you smell the fragrance of the garlic. Make sure it doesn’t brown.
Stir in the finely sliced fennel bulb and cook for another minute. Add the tuna and cherry tomatoes. Cook just long enough for the tomatoes to start to collapse. Stir in the warm drained pasta, chopped parsley and capers. You can add a little of the pasta cooking water if you need to ‘loosen’ the sauce.
Check the seasoning and add salt and pepper to taste. Divide between two bowls.
Serve very hot with a nice glass of pinot noir or other lightish red wine.
Serves 2. Prep time: 5 minutes. Cooking time 10-12 minutes. (excluding pasta cooking time)