We learned this fennel pasta recipe in a cooking class We love it The fennel gives the dishs flavor profile a unique twist We combine it with a grilled sausage with pepperonata recipe for a familystyle feast
Prep Time
40 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
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 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 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 fennel mixture and cook until tomatoes soften
about 3 minutes. Mix lemon juice and pine nuts into vegetables.
Stir linguine into 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.
