Spaghetti with Tuna, Olives, Fennel and Lemon
How have in the world have I never know of the one pot pasta? I mean, seriously? This is one life hack that I feel like I completely missed the boat on somehow. Now, I'm usually behind on my TV shows (don't tell me what happened in the latest season of Game of Thrones) but keeping ahead of what's happening in the food game is usually something I'm all over. All I have to say is, fail on my part. This is such an easy and quick dinner fix, you'll want to have it in your regular rotation. The inspiration came from the kids over at
Goop I've just altered it using what I always have on hand in the kitchen.
I love anything in one pan for busy weeknight meals and this is something you can also pull together with your pantry staples along with anything you've got leftover in the fridge. I used canned tuna for the protein but you could substitute cooked chicken, fish or white beans just as easily, or you can double up your veggies instead. I also always buy tuna that's packed in olive oil which is so much better flavour wise. You can find in most grocery stores nowadays. Try your best to find the ones that note they're responsibly caught.
You can pull this together in under 20 minutes. All you need to do is chop your veggies, put everything in the pan, cover it up, grab your glass of wine and relax until the pasta soaks up all the flavour of your ingredients.
Proof yet again that good food doesn't have to be hard!
Spaghetti with Tuna, Olives, Fennel and Lemon
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½ pound whole wheat spaghetti
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1/2 bulb of fennel, chopped and reserving the green fronds
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2 cloves garlic, grated or very finely minced
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½ cup deli olives, pitted and chopped
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1 can responsibly caught tuna, in oil
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1 cup arugula
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zest of 1 lemon
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½ teaspoon chili flakes
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1 teaspoon kosher salt
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¼ teaspoon ground pepper
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3 cups chicken stock, veggie stock or water
- grated parmesan, to taste
Combine all the ingredients, except the fennel fronds, arugula and parmesan, in your pot. If the spaghetti doesn't fit, break it in half.
Bring the mixture to a boil over medium-high heat. Once it reaches a boil, stir to make sure the noodles aren’t sticking and cover half with the lid. Cook, half-covered for about 12 minutes, stirring every couple of minutes, until the noodles are tender and the liquid has reduced to a nice sauce. Add the fennel fronds and arugula and stir until just wilted.
Divide between four bowls. Top with grated parmesan cheese.
