Pasta with Fennel, Olives, Tomatoes, and Pine Nuts

[Guest guest]

Pasta with Fennel, Olives, Tomatoes, and Pine Nuts

 

8 ounces dried pasta

1/4 cup pine nuts or another type nut

2 tablespoons olive oil

2 cups sliced fennel, sometimes called anise

3 cloves garlic, minced

1 can diced tomatoes (14.5-ounce can)

12 large black olives, pitted and roughly chopped, about 1/4 cup

Parmesan cheese

 

Start water for pasta. The sauce takes about 15 minutes, so time the pasta

accordingly.

Stir the pine nuts in a dry pan over medium heat until they turn golden brown.

Set them aside. Slice just the fennel bulb just like you would an onion.. Set

aside or throw away the fronds.

Use the same pan to sauté the fennel in olive oil. When the fennel softens, add

the garlic. After a minute or so, add the tomatoes and olives. Cover and simmer

for a few minutes. (The sauce is basically done, so when the pasta is done

you're ready to serve.)

When the pasta is done, stir in the toasted pine nuts and pour the sauce over

the pasta. Toss slightly and offer parmesan cheese at the table. Serves 2.

 

 

 

 

 

[Guest guest]

> Slice just the fennel bulb just like you would an onion.. Set aside or

> throw away the fronds.

 

No no no....don't throw them away!

 

They make a magnificent addition to a broth or stock, particularly one

that will be used in an Italian-style dish.

 

Alex

[Guest guest]

This recipe sounds great. I've been looking for some good pasta recipes.

[Guest guest]

They also make a great tea, especially with some ginger added.

Diane

 

, Alexandra Soltow <pamra

wrote:

>

> > Slice just the fennel bulb just like you would an onion.. Set

aside or

> > throw away the fronds.

>

> No no no....don't throw them away!

>

> They make a magnificent addition to a broth or stock, particularly one

> that will be used in an Italian-style dish.

>

> Alex

>