Ingredients

  • 13 ounces spaghetti
  • 2 tablespoons olive oil
  • 1 onion (finely chopped)
  • 1 baby fennel bulb (finely chopped)
  • 1 carrot (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup white wine
  • 12 ounces cherry tomatoes (halved)
  • 1/2 cup fresh breadcrumbs
  • 3 cans tuna in oil (5 oz each, drained and flakes)
  • basil leaves (to serve)

Directions

  1. Cook pasta in a large saucepan of boiling salted water according to package directions.
  2. Heat 1 tbsp of the oil in a large skillet on high heat. Sauté onion, fennel, carrot and garlic 5-6 mins, until tender. Add red pepper flakes and cook 1 min.
  3. Deglaze pan with wine. Stir in tomatoes and bring to a simmer. Reduce heat to low and cook 3 mins. Meanwhile, heat remaining 1 tbsp oil in a small skillet on medium heat. Cook breadcrumbs 2-3 mins, stirring, until golden and toasted.
  4. Stir tuna into sauce. Season to taste.
  5. Drain pasta. Divide among serving plates and spoon sauce over top. Serve topped with breadcrumbs and basil.
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NutritionView more

500Calories
Sodium6%DV150mg
Fat14%DV9g
Protein29%DV15g
Carbs29%DV88g
Fiber28%DV7g

PER SERVING *

Calories500Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium150mg6%
Potassium770mg22%
Protein15g29%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate88g29%
Dietary Fiber7g28%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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