Cart driver spaghetti with fennel salad

Antonio Carluccio cooks an Italian dish deeply flavoured with dried porcini mushrooms, tomatoes and tuna and serves fresh-tasting fennel alongside
By Antonio Carluccio
Cart driver spaghetti with fennel salad
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 4 tbsp olive oil
  • 1 small onion, peeled and finely sliced
  • 2 ripe tomatoes, finely chopped
  • 25 g dried porcini, rehydrated in a bowl of water, drained (soaking liquid reserved), finely chopped
  • 100 g tinned tuna, in oil, drained
  • 1 handfuls small button mushrooms
  • 200 g spaghetti
  • salt, and freshly ground pepper

For the fennel salad

  • 2 fennel, bulbs, tough outer layers removed, fronds removed and reserved
  • 4 tbsp extra virgin olive oil
  • ½ lemons, juice only
  • salt, and freshly ground pepper


1. For the pasta: heat the olive oil in a pan and fry the onions for 4-5 minutes, or until softened. Add the tomatoes and cook for a further 15 minutes, then add the soaked porcini mushrooms and a splash of the soaking liquid. Stir in the tuna and season, to taste, with salt and freshly ground black pepper.

2. Cook the pasta in a pan of boiling salted water for 8-10 minutes, or until al dente. Remove the pasta from the pan with tongs (do not drain off the water) and add to the pan with the sauce. Add a splash of the cooking water and mix well to coat the pasta in the sauce.

3. For the fennel salad: thinly slice the fennel bulbs with a mandoline, or very carefully with a sharp knife. Add to a bowl.

4. In a bowl, combine the oil, lemon juice and zest and whisk well. Season, to taste, with salt and freshly ground black pepper. Drizzle over the fennel slices and toss well to coat. Sprinkle over the fennel fronds. Serve alongside the spaghetti.

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