Penne With Fennel and Tuna

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    479 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 66 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 22 grams protein; 20 milligrams cholesterol; 771 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.
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.
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.
4. Add 1/2 cup of the pasta cooking liquid to tuna and fennel mixture. Drain pasta, and add it to the bowl. Toss well and serve.

25 minutes