Pasta With Fennel Food

SIMPLE FENNEL PASTA

Steps:

• Bring a large, high-sided saucepan filled ⅔ with water to a boil. Add in the pasta along with 1-2 tsp of salt and cook the pasta until al dente, or according to instructions on the package.
• In the meantime, heat up olive oil in a large frying pan on medium-high heat.
• Add the sliced fennel, onion and the sugar to the frying pan and give it a good stir.
• Gently fry while stirring regularly for about five minutes, until the fennel and onion are soft and evenly caramelised to a golden brown color. Turn down the heat a bit if the fennel and onion get dark brown too quickly.
• Season with salt and pepper and stir in the lemon juice.
• Fry for two more minutes, then deglaze the pan by adding the ¼ to ½ cup of starchy water from the pan of boiling pasta. (See note) If you've already drained the pasta at this point, just use tap water. Turn heat to low.
• When the pasta is cooked, drain and add it into the frying pan. Turn off the heat and stir the pasta into the fennel and onion. Adjust sauciness with extra water if necessary.
• Serve up and garnish with the reserved green fennel fronds.Optionally top the pasta with toasted pine nuts or sunflower seeds, or a sprinkle of vegan parmesan.

GOOD FENNELS PASTA

Steps:

• Place a large pot of water on to boil for pasta. Salt water and add bucatini and cook to al dente.
• While water comes to boil and pasta cooks, make the sauce. Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add sausage to the skillet and break up the sausage into small bits. Brown sausage all over then transfer to a paper towel lined plate. Return pan to heat and add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, the garlic, fennel, onions and peppers. Season the vegetables with salt and pepper. Cook, turning frequently, 7 to 8 minutes until tender but do not allow the fennel and onions to brown ¿ reduce heat a bit if they begin to. Add the wine or stock next and reduce 2 minutes. Stir in the tomatoes and the sausage. Reduce heat to a simmer and cook until pasta is done.
• Drain the pasta very well and add to the sauce. Sprinkle the pasta with 1/2 cup cheese, a couple of handfuls, then toss pasta with thick sauce to combine. Transfer pasta to a large shallow platter and cover with the pasta with basil leaves. Serve with extra cheese and pass crusty bread at the table to mop up the plates.

CREAMY TAGLIATELLE WITH FENNEL

Steps:

• Add the oil to a non-stick frying pan. Tip in the fennel and cook for 10 mins until soft and slightly golden, adding the fennel seeds and garlic for the final 3 mins of cooking.
• Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of the cooking water for the sauce.
• Stir the lemon zest, juice, mascarpone and most of the parsley into the fennel mixture. Heat through then toss in the cooked pasta and a few tbsp of the cooking water. Give everything a good stir and season. Scatter over the remaining parsley and serve.

FETTUCCINE WITH PANCETTA AND FENNEL

Steps:

• Melt butter in heavy large saucepan over medium-low heat. Add pancetta and garlic; sauté until garlic is pale golden, about 4 minutes. Stir in 1/3 cup chopped fennel fronds, fennel wedges, fennel seeds and crushed red pepper. Cover and cook until fennel wedges are soft, stirring occasionally, about 15 minutes. Add cream; cook until reduced by half, about 10 minutes.
• Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking water. Toss pasta with fennel mixture and enough reserved cooking water to coat. Season with salt and pepper. Serve, passing Parmesan cheese separately.

SPAGHETTI WITH FENNEL, ANCHOVIES, CURRANTS, PINE NUTS & CAPERS

Steps:

• Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.
• Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.
• Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.

PASTA WITH FENNEL AND ONIONS

Steps:

• 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 the 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 the 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 the fennel mixture and cook until the tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into the vegetables.
• Stir linguine into the 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.