An Early Mother's Day Gift, a few months late!

This post is dedicated to my dear sweet mum, who has been waiting patiently for this recipe, ever since I wowed her with it last summer.
This is a go-to meal without a doubt. It is easily customizeable to whatever season or state of the produce drawer, provided you have a few staples. In the recipe I will include a few options/substitutions you might try and please feel free to go with your whims here.
So here it is, Mum, Pasta Puttanesca! Eat it outside and you could call it al fresca! Ha!


1 can good-quality albacore tuna (the albacore is a must), drained
1 orange, zested and juiced
1 can tomato chunks ( I used san marzano but you can use something more conventional)
1 -2 cloves fresh garlic, minced
1 large shallot, minced
1/2 bulb fennel, sliced thin
1-2 carrots, chopped quite small
mixed olives (I used a mix of kalamata, green, and oil cured), sliced lengthwise
a splash of red wine (I save the bottles I don't finish in the fridge to use for cooking)
olive oil
2 cups penne pasta (I use whole wheat but semolina works fine, too, also rigatoni or linguini would work well), cooked according to package instructions
1 cup fresh chopped parsley

1. Heat 2 Tbs. oilve oil in a large skillet. Add garlic and shallot, keeping the heat low enough that the garlic doesn't turn brown. Add the fennel and carrots and saute until the vegetables begin to sweat and soften. Add salt and freshly ground pepper, saute a few minutes more. Add the tomatoes and most of the tomato juices, 1 Tbs of orange zest, a splash of red wine, and the juice of half the orange (you can squeeze the juice directly into the sauce if it is seedless), and about 1/2 cup chopped parsley. Stir and set to simmer for 20 - 25 minutes. Taste for seasoning. The sauce should be sweet and thick with a hint of orange. If the sauce is not thick enough, simmer another 5 minutes. If it is too tangy you can add more orange juice and even a pinch of sugar.
2. Add the drained tuna, olives, and the remaining parsley to the sauce, along with the cooked pasta. Stir to coat. Serve! Easy!