Fettucini with tuna and green peppercorns
The perfect recipe for a quick dinner. Make the sauce while boiling the pasta! If you don't have fennel, substitute with three celery sticks.
Ingredients
- 250 gr fettucini
- 1 medium onion, thinly sliced
- ¼ fennel bulb, thinly sliced
- ½ cup olive oil
- 4 Tbsp Tribal green pepper or 1 Tbsp black pepper, cracked
- 1 tsp rosemary, finely chopped
- 3 Italian tomatoes or 1 cup of canned tomatoes
- 1 can of Italian tuna in olive oil
- 1 glass of white wine
- 6 Tbsp capers, rinsed
- ¼ cup parsley, chopped (opt)
- 1 garlic clove, grated
- 2 oz parmesan, grated
Method
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1
Heat olive oil in a pot on medium heat.
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2
Add the onion, fennel, pepper and rosemary. Cook stirring occasionally until the vegetables are translucent (5 minutes).
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3
Add wine and the oil from the can of tuna. Cook for 2-3 minutes.
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4
Add the crushed tomatoes and cook for 2 more minutes, set aside. Incorporate the tuna and capers.
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5
Meanwhile, cook the fettucini in boiling, salted water. Drain 1 minute before they become aldente. Set aside ½ cup of pasta water.
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6
Place the pasta in the pot, add the sauce and cook for 1 more minute, stirring constantly. Add the pasta water if necessary.
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7
Remove from heat. Add the parsley, garlic and parmesan. Mix well and serve immediately.
