SIMPLE FENNEL PASTA
The fresh flavour of fennel takes the center stage in this quick and tasty pasta dish that uses just eight ingredients.
Provided by Sophie & Paul
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Bring a large, high-sided saucepan filled ⅔ with water to a boil. Add in the pasta along with 1-2 tsp of salt and cook the pasta until al dente, or according to instructions on the package.
- In the meantime, heat up olive oil in a large frying pan on medium-high heat.
- Add the sliced fennel, onion and the sugar to the frying pan and give it a good stir.
- Gently fry while stirring regularly for about five minutes, until the fennel and onion are soft and evenly caramelised to a golden brown color. Turn down the heat a bit if the fennel and onion get dark brown too quickly.
- Season with salt and pepper and stir in the lemon juice.
- Fry for two more minutes, then deglaze the pan by adding the ¼ to ½ cup of starchy water from the pan of boiling pasta. (See note) If you've already drained the pasta at this point, just use tap water. Turn heat to low.
- When the pasta is cooked, drain and add it into the frying pan. Turn off the heat and stir the pasta into the fennel and onion. Adjust sauciness with extra water if necessary.
- Serve up and garnish with the reserved green fennel fronds.Optionally top the pasta with toasted pine nuts or sunflower seeds, or a sprinkle of vegan parmesan.
Nutrition Facts : ServingSize 1 serving, Calories 364 kcal, Carbohydrate 65 g, Protein 11 g, Fat 7 g, SaturatedFat 1 g, Sodium 619 mg, Fiber 5 g, Sugar 5 g
PASTA WITH FENNEL AND ONIONS
We took a cooking class and this is the recipe that we learned. We LOVE it! The fennel gives the flavor palette a unique twist. We combine it with Allrecipes' Grilled Sausage with Pepperonatta for a family-style feast!
Provided by cookinwithmom
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Trim fennel bulbs, cut in half lengthwise, and remove tough cores. Thinly slice fennel bulb halves lengthwise. Peel onions, slice in half lengthwise, and thinly slice onions lengthwise.
- Heat olive oil in a large skillet over medium heat; cook and stir fennel and onions until onions are translucent, about 8 minutes. Pour in white wine, turn heat up to medium-high, and cook, stirring often, until the wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and keep warm. Reserve 1/4 cup of pasta water.
- Stir tomatoes into the fennel mixture and cook until the tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into the vegetables.
- Stir linguine into the fennel mixture and mix in reserved pasta water. Cook pasta and vegetables over high heat, stirring until hot and thoroughly combined, about 2 minutes. Serve in a large serving bowl topped with Parmesan cheese.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 57.2 g, Cholesterol 7.2 mg, Fat 20.2 g, Fiber 7.5 g, Protein 13.9 g, SaturatedFat 4.2 g, Sodium 235.7 mg, Sugar 4.1 g
PENNE PASTA WITH SAUTEED FENNEL BULB
Steps:
- Slice fennel into thin slices and set aside. Heat the oil in a sautee pan, add the shallots,sautee just until shallots are transparent. Add the garlic and sautee about 1-2 mintutes. Make sure not to let it burn. Add the fennel slices, green and red pepper. Sautee until soft and very aromatic. Add mushrooms, cook just until the mushrooms start to give off their liquid. Season to taste. Remove from heat and set aside. Prepare the pasta according to the instructions on the package, or just until "Al Dente" (almost done). Drain pasta- do not rinse in cold water. Place pasta in a big bowl, pour fennel mixture on top of the pasta and lightly mix. Serve in shallow bowls, garnish with chopped cilantro.
BAKED PENNE WITH FENNEL
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and preheat to 450. Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring, until the fat renders, 2 to 3 minutes. Pour off the fat, leaving about 1 tablespoon in the pan. Add the onion and fennel and cook until the fennel is soft, about 5 minutes. Crush the tomatoes into the pan with your hands, then pour in the juices from the can and bring to a simmer. Fill the empty can with 1/2 cup of the boiling water and add to the sauce. Stir in the cream and simmer while you cook the pasta.
- Add the pasta to the boiling water and cook until al dente. Drain and add to the sauce. Stir in the basil and 1/2 cup parmesan. Drizzle with 1 tablespoon olive oil, season with salt and toss.
- Oil a 9-by-13-inch baking dish. Layer the pasta, mozzarella, fontina and the remaining 1/2 cup parmesan in the dish, alternating pasta and cheese. Drizzle with the remaining 1 tablespoon olive oil. Bake, uncovered, until browned and bubbly, about 15 minutes.
Nutrition Facts : Calories 757, Fat 45 grams, SaturatedFat 22 grams, Cholesterol 117 milligrams, Sodium 939 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 33 grams
PASTA WITH FENNEL
The sweet, familiar combination of pine nuts and currants offsets the mild anise bitterness of fresh fennel here. Omit the pasta from this Sicilian sauce and you'll have a good vegetable dish. If you can find the herb fennel (those living in southern California can find it wild, and many gardeners use it as an ornamental), use a few of the feathery parts of its stalks in place of the tops of the bulb. If you cannot, add the fennel seeds for stronger flavor.
Yield makes 4 servings
Number Of Ingredients 8
Steps:
- Soak the currants in warm water to cover. Toast the pine nuts in a small dry skillet over medium heat, shaking the pan occasionally, until lightly browned, just a few minutes. Bring a large pot of water to a boil and add salt. Separate the fennel stalks and leaves from the bulb; chop the bulb. Trim the feathery leaves, mince, and set aside. Chop the stalks and put them in the boiling water.
- Meanwhile, put the olive oil in a medium skillet or saucepan over medium heat; a minute later, add the onion, chopped fennel bulb, and fennel seeds if you're using them. Cook, stirring occasionally, until the onion and fennel are softened, 5 to 10 minutes. Add some salt and pepper. Drain the currants and add them, along with all but a tablespoon of the pine nuts. Scoop the chopped fennel stalks from the boiling water and add them, along with about 1/2 cup of the water. Simmer while you cook the pasta.
- When the pasta is tender but not mushy, drain it, reserving a little of the cooking water. Put it in a bowl and add the sauce, along with a little of the reserved water if necessary. Taste and adjust the seasoning, then garnish with a little of the fennel leaves and the remaining pine nuts.
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