Tuesday, September 13, 2005

Fusilli with wild fennel, pine nuts, tuna and capers

Ingredients for 2
: 300gr fusilli, 1 tuna can in oil or water, 1 little bunch of wild fennel, 50gr pine nuts, 1 Tbsp capers, 1 garlic clove, 1 small onion, half glass dry white wine, dried or fresh hot cilly, oil, salt

Wash the fennel and boil it in salty water for about 4 minutes. Drain it and chop it finely. Keep the water aside as it will be used later.
Chop onion and garlic and fry gently in a saucepan with a couple of Tbsp of oil. Add the fennel, capers and pine nuts. Let it cook for a few minutes then add the tuna and the white wine. Let it evaporate by turning the gas mark a bit higher. Add a bit of salt, dried chilly and a bit of water. Let it cook for about 5 minutes.
Cook your pasta in the same water you cooked the fennel in. Drain and add it to the sauce to mix it well with it. Serve immediately and Buon appetito!

Note: for a Vegan/Vegetarian version, just remove the tuna ;)


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