20-minute Sicilian tuna pasta - delicious. magazine

Ingredients

• 200g linguine or other long pasta
• 1 tbsp olive oil
• 1 tsp fennel seeds
• ½ red chilli, finely sliced
• 3 anchovy fillets in oil, roughly chopped
• ½ fennel bulb, finely chopped, any fronds reserved
• 50ml dry white wine
• 30g raisins
• 30g capers
• 20g pine nuts
• 112g tin good quality tuna in oil (we used Ortiz), drained
• Finely grated zest and juice 1 lemon