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Cart driver spaghetti with fennel salad
- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- 2
Antonio Carluccio cooks an Italian dish deeply flavoured with dried porcini mushrooms, tomatoes and tuna and serves fresh-tasting fennel alongside
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Ingredients
- 4 tbsp Olive oil
- 1 small Onion, peeled and finely sliced
- 2 ripe Tomatoes, finely chopped
- 25g dried Porcini, rehydrated in a bowl of water, drained (soaking liquid reserved), finely chopped
- 100g tinned tuna, in oil, drained
- 1 handful small button mushrooms
- 200g spaghetti
- Salt, and freshly ground pepper
For the fennel salad
Method
1. For the pasta: heat the olive oil in a pan and fry the onions for 4-5 minutes, or until softened. Add the tomatoes and cook for a further 15 minutes, then add the soaked porcini mushrooms and a splash of the soaking liquid. Stir in the tuna and season, to taste, with salt and freshly ground black pepper.2. Cook the pasta in a pan of boiling salted water for 8-10 minutes, or until al dente. Remove the pasta from the pan with tongs (do not drain off the water) and add to the pan with the sauce. Add a splash of the cooking water and mix well to coat the pasta in the sauce.
3. For the fennel salad: thinly slice the fennel bulbs with a mandoline, or very carefully with a sharp knife. Add to a bowl.
4. In a bowl, combine the oil, lemon juice and zest and whisk well. Season, to taste, with salt and freshly ground black pepper. Drizzle over the fennel slices and toss well to coat. Sprinkle over the fennel fronds. Serve alongside the spaghetti.
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Latest Comment
This is a lovely dish and really easy to cook. It has a really meaty flavour from the porcini mushrooms. I bought a slighty more expensive tuna £1.99 for a tin and it was well worth the extra pennies as the tuna was really soft.