Penne With Fennel and Tuna

Name: Penne With Fennel and Tuna
Total time: 25 min
Yield: 6 servings
Ingredients: 1 fennel bulb (1 pound), cut into 1/2-inch pieces; 1/3 cup olive oil; 1 onion (8 ounces), peeled and chopped (1 1/2 cups); 1 1/2 tablespoons chopped garlic (6 to 8 cloves); 2 cans (6 1/8 ounces each) tuna packed in water; 1/4 cup chopped parsley; 1 teaspoon freshly ground black pepper; 1 1/2 teaspoons salt; 1 pound penne (or a similar type) pasta

By Jacques Pepin

Total Time: 25 minutes
Rating: 5(37)
Notes: Read community notes

Featured in: THE PURPOSEFUL COOK; The Joy of Eggs (in Moderation, of Course) Is Rediscovered

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

1fennel bulb (1 pound), cut into ½-inch pieces
⅓cup olive oil
1onion (8 ounces), peeled and chopped (1½ cups)
1½tablespoons chopped garlic (6 to 8 cloves)
2cans (6⅛ ounces each) tuna packed in water
¼cup chopped parsley
1teaspoon freshly ground black pepper
1½teaspoons salt
1pound penne (or a similar type) pasta

Ingredient Substitution Guide

Preparation

Step 1
In a large pot, bring 3 quarts of unsalted water to a boil. Add fennel, bring water back to a boil, and cook for 3 minutes. Remove fennel with a slotted spoon, and reserve cooking liquid in pot.
Step 2
Heat olive oil in a skillet until hot but not smoking. Add onion, and saute it for one minute. Then add garlic and cook for 10 seconds. Add the drained fennel, the tuna (crumbled into one-inch pieces) with its juices, parsley, pepper and salt. Combine well, and transfer mixture to a bowl large enough to hold the cooked pasta.
Step 3
Bring fennel cooking liquid back to a boil, and add pasta. Return liquid to a boil, and continue to boil pasta for about 8 minutes, or until of desired tenderness.
Step 4
Add ½ cup of the pasta cooking liquid to tuna and fennel mixture. Drain pasta, and add it to the bowl. Toss well and serve.

Ratings

5 out of 5

37 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.

Skip Lacaze9 months ago

Since it says to flake the tuna into one-inch pieces, I assume that this is solid pack, rather than chunk. Is it albacore? Photos are helpful.

meinmunich1 year ago

This time, I had added capers and red pepper flakes along the tuna. Also I had some generous drops of colatura di alici which made it incredibly delicious. I think I can use fish sauce for the similar result next time.

Marcie G4 years ago

I added capers and tuna and a little kale because I just had some on hand. I finished it with some lemon, toasted panko breadcrumbs and Parmesan. It was excellent!

Tevan4 years ago

So good, elevates canned tuna to perfection!

Judith5 years ago

That suggestion about adding capers was right on!

meinmunich6 years ago

Another great recipe from Mr. Pepin! Unexpectedly good, for a quick, delicious lunch! May add some capers next time.

Private notes are only visible to you.