Sicilian Tuna Puttanesca with Lemon & Fennel Pollen

A bold, briny bowl of tagliatelle tossed with oil-packed tuna, charred cherry tomatoes, and the floral lift of fennel pollen and lemon. Finished with toasted pine nuts for crunch-it's coastal Italy in a bowl.

Why You'll Love Sicilian Tuna Puttanesca with Lemon & Fennel Pollen

Big flavor, minimal effort. This is the kind of pantry-forward pasta that feels like a flex-but comes together in under 30. Sweet tomatoes, punchy tuna, silky noodles, and a little Sicilian magic.

Tips and Tricks

• Sear the cherry tomatoes cut-side down without stirring for maximum char.
• Taste before salting-puttanesca and tuna are both naturally salty.

Variations

• Swap the tuna for lump crab or seared scallops.
• Add a pinch of red pepper flakes while infusing garlic oil for subtle heat.

Substitutions

• No tagliatelle? Use spaghetti, bucatini, or linguine.
• If you can't find fennel pollen, a pinch of ground fennel seed adds similar flavor.

Best served with

• A chilled Sicilian white like Grillo or Carricante
• Warm crusty bread to mop up every last bit

How to Store Leftovers

• Store in an airtight container for up to 2 days.
• Reheat gently in a pan with a splash of water or olive oil.

Common Questions

Sicilian Tuna Puttanesca with Lemon & Fennel Pollen

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A bold, briny bowl of tagliatelle tossed with oil-packed tuna, charred cherry tomatoes, and the floral lift of fennel pollen and lemon. Finished with toasted pine nuts for crunch-it's coastal Italy in a bowl.

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Prep Time 19 minutes mins

Total Time 23 minutes mins

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Calories: 811

Ingredients Equipment Method Nutrition

Ingredients

  

Pasta & Sauce

• 6 oz Tagliatelle
• 1½ cups Puttanesca sauce
• 1 tablespoon Extra virgin olive oil

Protein & Flavor

• 4 oz Oil-packed Sicilian tuna drained and flaked
• 1 clove Garlic thinly sliced
• ½ teaspoon Fennel pollen
• 1 teaspoon Sicilian sea salt
• 1 tablespoon Lemon juice

Vegetables & Garnish

• ½ cup Cherry tomatoes halved
• 2 tablespoon Fresh parsley finely chopped
• 2 tablespoon Toasted pine nuts
• Extra virgin olive oil for drizzling
• Sicilian sea salt to taste

Equipment

• Large pot
• Large sauté pan

Method

 

Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions (10-12 minutes). Reserve ½ cup of pasta water, then drain.

Char the Cherry Tomatoes

1. Heat 1 tablespoon olive oil in a sauté pan over medium-high heat.
2. Add cherry tomatoes cut side down and cook undisturbed for 2-3 minutes, until lightly charred. Remove and set aside.

Infuse the Olive Oil

1. In the same pan over medium heat, add sliced garlic and sauté until fragrant, about 30 seconds.

Warm the Sauce & Tuna

1. Pour in the puttanesca sauce and warm through, about 2-3 minutes.
2. Gently fold in the flaked tuna. Keep the heat low to avoid drying it out.

Toss & Coat

1. Add the drained pasta to the sauce. Toss to coat evenly.
2. Stir in fennel pollen, lemon juice, and a few pinches of Sicilian sea salt.
3. Use reserved pasta water as needed to loosen the sauce.

Plate & Garnish

1. Divide pasta into bowls.
2. Top with charred tomatoes, chopped parsley, and toasted pine nuts.
3. Drizzle with olive oil, sprinkle with extra fennel pollen and sea salt to finish.

Nutrition

Calories: 811kcalCarbohydrates: 129gProtein: 25gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 143mgSodium: 49mgPotassium: 649mgFiber: 7gSugar: 6gVitamin A: 1145IUVitamin C: 34mgCalcium: 125mgIron: 5mg

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