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© Meredith Corporation. All rights reserved. Used with permission.
Cook pasta according to package directions, omitting salt; drain. Return pasta to pan; cover and keep warm.
Meanwhile, drain tuna, reserving oil. If necessary, add enough olive oil to measure 3 tablespoons total. Flake tuna; set aside. In a medium saucepan, heat the 3 tablespoons oil over medium heat. Add fennel; cook for 3 minutes, stirring occasionally. Add garlic, crushed red pepper, and salt; cook and stir about 1 minute or just until garlic is golden.
Stir in tomatoes. Bring to a boil; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until mixture starts to thicken. Stir in tuna; simmer, uncovered, about 1 minute more or until tuna is heated through.
Pour tuna mixture over pasta; stir gently to combine. Sprinkle each serving with parsley and lemon peel.