Spicy Tuna And Fennel Bolognese

• 13 ounces spaghetti
• 2 tablespoons olive oil
• 1 onion finely chopped
• 1 baby fennel bulb finely chopped
• 1 carrot finely chopped
• 2 cloves garlic finely chopped
• 1/4 teaspoon red pepper flakes
• 1/4 cup white wine
• 12 ounces cherry tomatoes halved
• 1/2 cup fresh breadcrumbs
• 3 cans tuna in oil 5 oz each, drained and flakes
• 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.

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

Taken from www.yummly.com/recipe/Spicy-Tuna-and-Fennel-Bolognese-1398755 (may not work)