One Pan Pasta: Spaghetti with Tuna, Olives, Fennel and Lemon
- Grated parmesan cheese, to taste.
- Combine all the ingredients, except the fennel fronds, arugula and parmesan, in your pot. If the spaghetti doesn’t fit, break it in half.
- Bring the mixture to a boil over medium-high heat. Once it reaches a boil, stir to make sure the noodles aren’t sticking and cover half with the lid. Cook, half-covered for about 12 minutes, stirring every couple of minutes, until the noodles are tender and the liquid has reduced to a nice sauce. Add the fennel fronds and arugula and stir until just wilted.
- Divide between four bowls. Top with grated parmesan cheese.