Thursday, May 8, 2008

Pasta with Fennel, Tomatoes, and Capers

I threw this together today. It's basic and easy. Kristy used to make something like this. Neither of us could remember the exact recipe. Luckily it is a recipe that you can't goof up. It's a good way to try fennel if you haven't tried it before. You can leave out the capers if you want, but I like 'em.



1/2 lb of pasta

1/2 onion, chopped

1 fennel bulb sliced in half lengthwise and then sliced width wise

1 clove garlic, crushed

olive oil

1 tsp salt

1/4 tsp red pepper flakes

28 oz can tomatoes, chopped

1/2 c white wine

1/2 T capers, rough chopped

1/2 tsp sugar

1 T parsley, chopped

1 T fennel fronds, chopped (the stuff that looks like dill on the fennel bulb. Dill looks like a feathery stick like plant. You'll figure it out)

Cook the pasta as directed. While you are doing that, saute onions in olive oil with medium heat in a large skillet for (I'm guessing) one to two minutes. Add the chopped garlic. Saute 30 seconds to one minute. Add the fennel bulb, salt and red pepper. Saute until the fennel begins to cook through. I didn't time this, but this took a while, 5 minutes maybe. Add the chopped tomatoes and the juice from the can. Add the capers, white wine, and sugar. Simmer until the sauce has thickened. Approximately 15 minutes. (I did time this.) Toss with the cooked pasta and cook a minute or two. Garnish with parsley, fennel fronds, and Parmesan cheese.

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