Spicy Tuna And Fennel Bolognese

• 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

1. Cook pasta in a large saucepan of boiling salted water according to package directions.
2. 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.
3. 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.
4. Stir tuna into sauce. Season to taste.
5. Drain pasta. Divide among serving plates and spoon sauce over top. Serve topped with breadcrumbs and basil.

olive oil, onion, baby fennel bulb, carrot, garlic, red pepper, white wine, cherry tomatoes, fresh breadcrumbs, oil, basil

Taken from recipes-plus.com/api/v2.0/recipes/30931 (may not work)