Sicilian-Style Tuna Pasta Sauce

Dinner Document

A while ago in Sicily I made swordfish pasta from a Mary Taylor Simeti recipe with the surprising (to me), addition of fresh chopped mint. Here, I made a version with tinned tuna and it was great. When I made it I was staying with my parents and chopped off a handful of fennel fronds from an overgrown plant to add to the sauce. Clearly, that’s not easy to find(!) (though they do grow prolifically by some roadsides in the UK, but finding that would be a bit random luck!) – so use a very finely sliced fennel bulb instead, or a teaspoon of crushed fennel seeds.  


4 cloves of garlic, sliced

4 anchovies (salted or in oil)

1/2 bulb of fennel (or a small bulb) and fronds, very thinly sliced

a pinch of chilli

4 tablespoons of olive oil

1 tin of tomatoes

1 small tin of tuna

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