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1/3 cup extra virgin olive oil 
2 garlic cloves, minced 
Pinch hot red pepper flakes 
1 1/2 pounds plum (Roma) tomatoes, peeled, halved, seeded and diced 
1 teaspoon fennel seed, pounded fine in a mortar or spice grinder 
2 tablespoons chopped fennel fronds 
1 can (200 grams) olive oil-packed tuna, drained and flaked 
2 dozen green or black olives, pitted and quartered 
1 pound penne 

Heat the oil, garlic and pepper flakes in a large skillet until the garlic just starts to color. Add the tomatoes, fennel seed, fennel fronds and salt to taste. Cook gently until the tomatoes soften, but don't allow them to collapse into a sauce, about 10 minutes. Add a little water if needed to help the tomatoes soften. Remove from the heat and stir in the tuna and olives. 
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Set aside 1 cup of the pasta water, then drain the pasta and return it to the warm pot. Add the sauce and toss, moistening if needed with some of the reserved pasta water. Serve in warm bowls. Serves 4