PASTA WITH ROASTED FENNEL AND TOMATOES
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hasan Hafiz
[email protected]I would definitely recommend this recipe to anyone who loves fennel and tomatoes.
ELOM SUNDAY SAPIENTIA
[email protected]This is a great recipe for a quick and easy weeknight meal.
Bayjed Shikhe
[email protected]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
[email protected]This was my first time cooking with fennel and I was really impressed. The flavor is unique and delicious.
Domza Kamza
[email protected]I've made this dish several times and it's always a hit. I love the roasted fennel and tomatoes.
Moshan Zenmo
[email protected]This recipe is a keeper! It's easy to make and always a crowd-pleaser.
Mihiri Mihiri
[email protected]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
[email protected]Overall, this was a great recipe. The only thing I would change is to add a bit more spice.
Sindh Star Rabnawaz Panhwar
[email protected]This dish was a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Design Ndlovu
[email protected]Loved the combination of fennel, tomatoes, and olives. The feta cheese added a nice tang.
Ezekiel Arthur
[email protected]Easy to make and packed with flavor. I used fresh fennel and tomatoes from my garden, and the dish turned out beautifully.
David Bertadillo
[email protected]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.