Tuna Pasta with Cherry Tomatoes and Fennel Seeds

Ingredients

• 400 g linguine
• Salz
• 250 g tuna (canned, in own juice)
• 300 g cherry tomatoes
• 2 stems Parsley
• 1 Garlic clove
• 2 EL olive oil
• 1 TL wild fennel seeds
• 100 ml dry white wine
• Pfeffer (from the mill)

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente. Drain the tuna well and gently flake it with a fork. Rinse the tomatoes and halve them. Wash the parsley, drain it and roughly chop the leaves. Peel the garlic, finely mince it and sauté it in hot oil in a pan until translucent.

2. 2.

   Add the tuna, tomatoes, and fennel seeds to the pan, pour in the wine, and stir everything well. Drain the cooked pasta, let it dry slightly, add it to the pan with parsley, toss again, and season with salt and pepper. Serve on pre-warmed plates.