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
Method
Cook the Pasta
- 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
- Heat 1 tablespoon olive oil in a sauté pan over medium-high heat.
- Add cherry tomatoes cut side down and cook undisturbed for 2–3 minutes, until lightly charred. Remove and set aside.
Infuse the Olive Oil
- In the same pan over medium heat, add sliced garlic and sauté until fragrant, about 30 seconds.
Warm the Sauce & Tuna
- Pour in the puttanesca sauce and warm through, about 2–3 minutes.
- Gently fold in the flaked tuna. Keep the heat low to avoid drying it out.
Toss & Coat
- Add the drained pasta to the sauce. Toss to coat evenly.
- Stir in fennel pollen, lemon juice, and a few pinches of Sicilian sea salt.
- Use reserved pasta water as needed to loosen the sauce.
Plate & Garnish
- Divide pasta into bowls.
- Top with charred tomatoes, chopped parsley, and toasted pine nuts.
- Drizzle with olive oil, sprinkle with extra fennel pollen and sea salt to finish.