Spicy Tuna And Fennel Bolognese - cooking recipe

Ingredients

13 oz spaghetti
2 tbsp olive oil
1 None onion, finely chopped
1 None baby fennel bulb, finely chopped
1 None carrot, finely chopped
2 cloves garlic, finely chopped
1/4 tsp red pepper flakes
1/4 cup white wine
12 oz cherry tomatoes, halved
1/2 cup fresh breadcrumbs
3 cans (5 oz each) tuna in oil, drained and flakes
None None Basil leaves, to serve

Preparation

Cook pasta in a large saucepan of boiling salted water according to package directions.
Heat 1 tbsp of the oil in a large skillet on high heat. Saute onion, fennel, carrot and garlic 5-6 mins, until tender. Add red pepper flakes and cook 1 min.
Deglaze pan with wine. Stir in tomatoes and bring to a simmer. Reduce heat to low and cook 3 mins. Meanwhile, heat remaining 1 tbsp oil in a small skillet on medium heat. Cook breadcrumbs 2-3 mins, stirring, until golden and toasted.
Stir tuna into sauce. Season to taste.
Drain pasta. Divide among serving plates and spoon sauce over top. Serve topped with breadcrumbs and basil.