PASTA WITH ROASTED FENNEL AND TOMATOES

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Pasta with Roasted Fennel and Tomatoes image

Categories     Pasta     Tomato     Vegetable     Vegetarian     Quick & Easy     Dinner     Fennel     Fall     Noodle     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

2 large fennel bulbs (about 1 3/4 pounds total), tops trimmed, bulbs halved
3 tablespoons olive oil
2 cups chopped onions
1 1/2 tablespoons minced garlic
4 cups canned diced Italian-style tomatoes in juice (about two 14 1/2- to 16-ounce cans)
3/4 teaspoon dried oregano
Pinch of sugar
12 ounces spaghettini
Freshly grated Parmesan cheese

Steps:

  • Preheat oven to 375°F. Arrange fennel halves cut side down in 8 x 8 x 2-inch glass baking dish. Drizzle with 1 1/2 tablespoons oil. Roast until fennel is light brown and tender, about 45 minutes. Cool. Cut fennel into 1/2-inch pieces.
  • Heat remaining 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and garlic and sauté until onions are tender, about 6 minutes. Add tomatoes with juice, oregano and sugar; bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 6 minutes. Add fennel and simmer 5 minutes longer. Season sauce with salt and pepper.
  • Meanwhile, cook spaghettini in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
  • Add sauce to pasta; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and serve.

Hasan Hafiz
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I would definitely recommend this recipe to anyone who loves fennel and tomatoes.


ELOM SUNDAY SAPIENTIA
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This is a great recipe for a quick and easy weeknight meal.


Bayjed Shikhe
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I wasn't sure what to expect with this dish, but I was pleasantly surprised. It's a great combination of flavors and textures.


Rukum Nepali
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This was my first time cooking with fennel and I was really impressed. The flavor is unique and delicious.


Domza Kamza
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I've made this dish several times and it's always a hit. I love the roasted fennel and tomatoes.


Moshan Zenmo
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This recipe is a keeper! It's easy to make and always a crowd-pleaser.


Mihiri Mihiri
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I'm not a huge fan of fennel, but this dish was surprisingly good. The tomatoes and olives really balanced out the flavor.


Cedric Tanner
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Overall, this was a great recipe. The only thing I would change is to add a bit more spice.


Sindh Star Rabnawaz Panhwar
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This dish was a bit too salty for my taste. I think I'll reduce the amount of salt next time.


Design Ndlovu
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Loved the combination of fennel, tomatoes, and olives. The feta cheese added a nice tang.


Ezekiel Arthur
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Easy to make and packed with flavor. I used fresh fennel and tomatoes from my garden, and the dish turned out beautifully.


David Bertadillo
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This pasta dish was a hit with my family! The roasted fennel and tomatoes added a delicious depth of flavor. I also loved the addition of the olives and feta cheese.