Ingredients
- 150 ml extra virgin olive oil
- 1 cup grated toast with tea
- 2 tbsp. dried italian herbs
- 2 garlic cloves, finely chopped
- 2 tbsp. fennel seeds
- 1/3 cup teaspoon capers in vinegar, drained
- 1/2 tsp. chili flakes
- 300 gr. tuna in oil
- Grate and juice of 1 1/2 lemon, or more to taste
- 300 gr. pasta of your choice
Implementation
step 1
Boil the pasta according to the instructions on the package.
step 2
Heat half the olive oil in a non-stick pan over medium heat.
step 3
Add the breadcrumbs and dried herbs and cook, stirring, for 4-5 minutes until crispy and golden brown.
step 4
Transfer to a bowl and set aside. Wipe the pan and return to medium heat.
step 5
Add the remaining 75ml oil and then add the garlic and fennel seeds.
step 6
Cook, stirring, for 2-3 minutes until the aroma and garlic are soft.
step 7
Add the capers, chili flakes, tuna and oil, zest and lemon juice and stir for 1 minute to warm.
step 8
Mix the pasta in the sauce and season with salt and pepper as desired.
step 9
Serve and garnish with the crispy toast.