ספגטי אל טונו - Carbone x Fishwife

על המתכון

מצרכים

• 1 medium fennel bulb, top and core removed, very thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 jar Carbone Mediterranean Marinara
• 3 tins Fishwife Spanish Lemon Tuna (do not drain)
• Zest of ½ an orange
• 2 tablespoons fresh parsley, finely chopped
• 1 Ib cooked spaghetti (al dente), with reserved pasta water

אופן ההכנה

1. Slow-cook the fennel
2. Heat olive oil in a large, wide skillet or shallow pot over medium heat. Add the fennel and sea salt. Cook gently for 10-15, stirring occasionally, until the fennel is fully softened, translucent, and sweet. Add a splash of water if needed to prevent sticking—no browning.
3. Build the sauce
4. Add the jar of Carbone Mediterranean Marinara to the fennel. Stir well, bring to a gentle simmer, then reduce heat to low. Let the sauce simmer uncovered for about 8 minutes, stirring occasionally, allowing the fennel to melt into the sauce.
5. Add the tuna and its oil
6. Gently slide in the Fishwife Spanish Lemon Tuna with all of its liquid. Carefully fold once or twice to distribute, keeping the tuna in large pieces. Simmer gently for 5 minutes, just until warmed through and the lemony oil emulsifies into the sauce.
7. Fold in the spaghetti
8. Add the cooked spaghetti directly to the pan. Toss gently to coat, adding reserved pasta water a little at a time if needed to loosen and gloss the sauce. Cook together for 2-3 minutes so the pasta absorbs flavor.
9. Finish bright and fresh
10. Remove from heat. Stir