Pasta with Tuna-Caper Sauce, Fennel and Tomatoes

Ingredients

• 350 g orecchiette pasta
• 2 bulbs fennel
• 1 clove garlic
• 2 tbsp olive oil
• 100 ml Vegetable broth
• 4 meaty tomatoes
• 2 tbsp capers
• Salt
• Pepper
• 1 can tuna (in brine)
• 1 tbsp white balsamic cream (for seasoning)

Instructions

1. 1.

   Cook the pasta according to package instructions until al dente. Wash and trim the fennel bulb, set aside the fronds, slice the bulb into strips. Peel and finely chop the garlic. Sauté the fennel and garlic in oil, deglaze with broth, bring to a boil and simmer for about 5 minutes.

2. 2.

   Blanch the tomatoes, peel, halve and core them. Dice the flesh. Add the drained capers to the vegetable mixture and bring to a second boil. Season with salt and pepper.

3. 3.

   Drain the tuna, flake into pieces and fold in. Drain the pasta, add it to the sauce, sprinkle chopped fennel fronds, season with balsamic cream, divide onto warmed plates and garnish with fennel fronds.