Tuna Orecchiette with Capers, Fennel and Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 350 grams Orecchiette pasta
- 2 Fennel bulb
- 1 garlic clove
- 2 Tbsps olive oil
- 100 milliliters Vegetable broth
- 4 fleshy Tomatoes
- 2 Tbsps Caper
- salt
- peppers
- 1 can Tuna (in water)
- 1 Tbsp white Balsamic glaze (to taste)
Preparation steps
1.
Cook orecchiette according to package instructions until al dente. Rinse the fennel bulbs, trim and set the greens aside. Cut the bulbs into strips. Peel the garlic and finely chop. Sauté garlic with the fennel strips in oil and deglaze with the broth. Bring a boil and cook until al dente, about 5 minutes.
2.
Blanch tomatoes, peel, halve and remove seeds. Cut the flesh into cubes. Add tomatoes and drained capers to vegetable mixture and bring to a boil. Season with salt and pepper.
3.
Drain the tuna, tear into pieces and mix with the vegetable mixture. Drain orecchiette and stir in. Chop fennel leaves. Season pasta with balsamic crema to taste, spread on a warm platter and serve garnished with fennel leaves.
