ANGEL HAIR WITH FENNEL PESTO
When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from the weeks of heavy protein.
Provided by Monte Farber and Amy Zerner
Categories HarperCollins Pasta Vegetarian Fennel Tomato Currant White Wine Oregano Vegan Quick & Easy Dinner
Yield 4 servings as a main, 6 as a starter
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- Dry-roast the fennel seeds in a heavy-duty sauce pot over medium-high heat, until they become slightly browned and give off a nutty aroma, 30 seconds to 1 minute. Add the crushed red pepper, and give a stir or two. Don't let the flakes burn.
- Add 4 tablespoons of the olive oil and the onion. Sauté until the onion begins to soften, 3 to 5 minutes. Add the chopped fennel. Sauté for another 5 minutes. Add the tomato sauce, wine, and salt, and stir. Cover, and transfer to the oven. Bake for 20 to 30 minutes.
- Meanwhile, place the fennel cores and outer layers in 6 quarts of salted water, and bring to a boil.
- Remove the pot from the oven (the vegetables should be thoroughly soft), and coarsely purée the sauce with an immersion blender. Add the currants, stir, return the pot to the stovetop over low to medium-low heat, and simmer, uncovered, for another 10 minutes. Meanwhile, make the garnish. Combine the remaining 2 tablespoons olive oil, the bread crumbs, fennel fronds, and oregano in a bowl, and toss to mix.
- When the water has come to a boil, remove and discard the fennel, and add the angel hair. Drain the pasta after about 1 minute, when it's just short of al dente, reserving 1 cup or so of the cooking water. Return the angel hair to the pot, and set it over medium heat. Add the fennel sauce to the pasta, and toss to incorporate. Add some of the reserved cooking water if needed to help incorporate the sauce and finish cooking the pasta. Serve in shallow bowls, topping each with a "halo" of garnish.
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Sebastian Jackson
[email protected]This dish was just okay. The fennel pesto was a bit too strong for my taste and the angel hair pasta was a bit too bland. I think I'll try a different recipe next time.
Hafjee Sagra
[email protected]This recipe was a disaster! The fennel pesto was bitter and the angel hair pasta was overcooked. I ended up throwing the whole thing away. I won't be trying this recipe again.
Bhuban Bhadur Ghorasainee
[email protected]This was a quick and easy recipe to make. The fennel pesto was delicious and the angel hair pasta was cooked perfectly. I added a bit of red pepper flakes for a little spice and it was perfect. I will definitely be making this again.
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[email protected]This dish was a bit bland for my taste. I think it needed more salt and pepper. The fennel pesto was also a bit too oily. I think I'll try a different recipe next time.
Kyambadde Kenneth
[email protected]I love this recipe! The fennel pesto is so unique and flavorful. I've made it several times and it's always a hit with my family and friends. I highly recommend it.
Hussein Shamass
[email protected]This recipe was easy to follow and the results were amazing! The fennel pesto was flavorful and aromatic, and the angel hair pasta was cooked perfectly. I added a bit of extra Parmesan cheese on top and it was the perfect finishing touch. I will defi
Alamdar Hussain
[email protected]I'm not a big fan of fennel, but I decided to give this recipe a try anyway. I'm glad I did! The fennel pesto was surprisingly delicious and the angel hair pasta was cooked perfectly. I'll definitely be making this again, even though I'm not a fennel
Ann Marie Lyons-Misko
[email protected]This dish was a hit at my dinner party! Everyone loved the light and refreshing flavor of the fennel pesto. The angel hair pasta was perfectly cooked and the toasted walnuts added a nice touch of crunch. I will definitely be making this again.
Afsana Begum
[email protected]Not a fan. The fennel pesto was too overpowering and the angel hair pasta was overcooked. I think I'll stick to my regular pesto recipe next time.
SC-TV
[email protected]I tried this recipe last night and it turned out great! The pesto was easy to make and packed with flavor. The angel hair pasta cooked quickly and evenly. The combination of the two was delicious and satisfying. I will definitely be making this again
Leon Marowa
[email protected]This angel hair with fennel pesto dish was a delightful culinary experience. The fennel pesto had a unique and aromatic flavor that perfectly complemented the delicate angel hair pasta. The addition of toasted walnuts added a nice textural contrast a