Pasta with Fennel and Dried Tomatoes

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Pasta with Fennel and Dried Tomatoes

Prepare to embark on a mouthwatering journey that will transform your ordinary dinner into an extraordinary Italian culinary experience! This Pasta with Fennel and Dried Tomatoes recipe is not just a meal – it's a symphony of flavors that will transport your taste buds straight to the sun-drenched hills of Italy. With its perfect balance of sweet caramelized fennel, tangy dried tomatoes, and perfectly cooked pasta, this dish is about to become your new obsession.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. 300g pasta
  2. 1 bulb fennel, sliced
  3. 100g dried tomatoes, chopped
  4. 2 cloves garlic, minced
  5. Olive oil
  6. Salt and pepper to taste
  7. Parmesan cheese, for serving

Instructions

  1. Bring a large pot of salted water to a boil for the pasta. Ensure the water is generously salted to enhance the pasta's flavor.
  2. While the water is heating, prepare the fennel by trimming the stalks and removing any tough outer layers. Slice the fennel bulb thinly, creating delicate, uniform pieces that will cook evenly.
  3. Chop the dried tomatoes into small, bite-sized pieces. Mince the garlic cloves finely to release their aromatic flavors.
  4. Heat a large skillet over medium heat and add a generous drizzle of olive oil. Once the oil is warm, add the sliced fennel and sauté for 5-7 minutes until it becomes soft and slightly caramelized, stirring occasionally.
  5. Add the minced garlic to the fennel and cook for an additional 1-2 minutes, being careful not to burn the garlic.
  6. Cook the pasta in the boiling salted water according to package instructions until al dente, typically 8-10 minutes depending on the pasta type.
  7. Add the chopped dried tomatoes to the fennel mixture, stirring to combine and warm through.
  8. Reserve 1/2 cup of pasta cooking water before draining the pasta. This starchy water will help create a silky sauce.
  9. Transfer the drained pasta directly into the skillet with the fennel and dried tomatoes. Toss everything together, adding a splash of reserved pasta water to help the ingredients combine.
  10. Season with salt and freshly ground black pepper to taste. The dried tomatoes will add some saltiness, so adjust seasoning carefully.
  11. Serve hot, garnishing with freshly grated Parmesan cheese. The cheese will add a rich, savory finish to the dish.

Tips

  1. Salt is Your Secret Weapon: Use generously salted water when cooking pasta to ensure maximum flavor from the very first bite.
  2. Fennel Technique: Slice the fennel thinly and evenly to ensure uniform cooking and beautiful caramelization. The key is to cook it slowly to bring out its natural sweetness.
  3. Pasta Water Magic: Always reserve some pasta cooking water before draining. This starchy liquid is a chef's secret for creating a silky, smooth sauce that helps ingredients cling together perfectly.
  4. Garlic Alert: Be careful not to burn the garlic – it can turn bitter quickly. Add it towards the end of sautéing the fennel and cook just until fragrant.
  5. Cheese Finale: Freshly grated Parmesan is a game-changer. Grate it directly over the hot pasta for maximum flavor and that irresistible melty texture. Pro Tip: For an extra flavor boost, consider toasting some pine nuts or adding a sprinkle of red pepper flakes to give the dish a subtle kick!

Nutrition Facts

Calories: 380kcal

Carbohydrates: 55g

Protein: 12g

Fat: 13g

Saturated Fat: 3g

Cholesterol: 5mg

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