Casarecce Pasta with Broccoli and Tuna is a harmonious blend of tender, garden-fresh broccoli and succulent, oil-packed tuna, intertwined with the robust flavours of wild fennel and a hint of red chilli pepper heat. Each bite promises a burst of flavours that are both comforting and invigorating.
Ingredients:
- 12 oz. casarecce or other short pasta
- 12 oz of broccoli florets
- 5 oz. tuna in oil
- 2 oz shallot, chopped
- wild fennel
- red chilli pepper
- 2 sprigs of thyme
- extra virgin olive oil
- pinch of salt
Method of cooking:
Prepare the broccoli: Cook the broccoli crowns in a large saucepan of unsalted water until just crisp, about 3 minutes. Remove with a slotted spoon and set aside.
Cook the pasta: Add salt to the same water you used for the broccoli and cook the Casarecce pasta until al dente, following the package instructions.
Prepare the sauce: While the pasta is cooking, chop the thyme and wild fennel. In a separate pan, sauté the chopped shallot and broccoli in the extra virgin olive oil. Add the drained tuna, a pinch of red chilli pepper, chopped thyme and fennel. Salt to taste and add about 1 cup of the pasta water. Leave to cook for about 10 minutes.
Toss and serve: When the pasta is al dente, drain and return to the warm pot. Pour the broccoli and tuna sauce over the pasta and toss well to coat. Serve hot and enjoy!
