Under 30 Minutes
Linguine with Fennel and Tuna
Fennel is sometimes mistaken for anise (fennel does belong to the same plant family, but anise is an herb). It is also called finocchio, which alludes to its common use in Italian cooking.
- 1 pound linguine
- 2 medium fennel bulbs, (8 ounces each)
- 3 tablespoons olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons capers
- Coarse salt and ground pepper
- 2 cans (6 ounces each) solid light tuna, drained
Cook linguine according to package instructions. Drain and return to pot; reserve 1/2 cup pasta water.
Trim fennel bulbs; reserve 1/4 cup chopped fronds. Quarter, core, and thinly slice bulbs crosswise; cook in 1 tablespoon olive oil in a skillet over medium-high heat until golden, stirring occasionally, 10 minutes. Add to pasta along with fronds, lemon juice, capers, remaining 2 tablespoons olive oil, and reserved pasta water.
Season with salt and pepper. Flake in tuna. Gently toss.