Fennel Recipe...

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VegNews Recipe Club: Savory Fennel Pasta

 

 

 

 

 

 

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Savory Fennel Pasta

 

Pasta may well be one of the most comforting bases for a meal. Warm,

perfectly cooked al dente pasta, topped with a hearty, vegetable-packed

tomato sauce is just about the best possible way to end a long day full of

work, rain, and all the other elements of daily life that make you crave a

little comfort in the evening. This chunky sauce is an absolute standout;

it's rich, filling, and punctuated with a sweetness from the fennel and an

extra depth of flavor that comes from roasting the veggies. Pine nuts and

capers make this an extra-authentic Italian meal, so don't forget to enjoy

with a slice of rustic bread and a glass of your favorite Chianti.

 

Serves 2 What You Need:

5 tablespoons olive oil, divided

4 cups roma tomatoes, cut into thick slices

1 large bulb fennel, stalks and core removed, quartered, and thinly sliced

4 cloves garlic, minced

1-1/2 tablespoons balsamic vinegar

1 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

8 ounces spaghetti

3 tablespoons pine nuts, toasted

1/8 cup black olives, sliced

2 tablespoons capers

3/4 cup fresh basil, sliced into ribbons

 

What You Do:

1. Preheat oven to 400 degrees. On a baking sheet lined with parchment

paper, toss together 2 tablespoons olive oil, tomatoes, fennel, garlic,

balsamic vinegar, salt, pepper, and oregano. Bake for 40 to 45 minutes,

tossing once or twice during cooking, until tomatoes are soft and fennel

has slightly caramelized. Remove from oven. 2. While veggies are roasting,

prepare pasta according to package directions. When pasta is almost done,

remove 1/2 cup of the pasta water and reserve. Drain cooked pasta. 3. Toss

pasta with roasted vegetables, adding a few tablespoons of the reserved

cooking water if necessary. Add pine nuts, olives, capers, basil, and

remaining extra olive oil. Serve immediately.

 

 

 

 

 

 

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