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How To make Pasta with Fennel and Dried Tomatoes
1 1/2 cups boiling water
2 ounces dried tomatoes, (about 3/4 cup),
not dry
packed 8 ounces penne or ziti pasta
2 cups frozen cut broccoli
1 1/2 cups fennel bulbs, :
cut in strips
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1/4 cup tomato paste
1 teaspoon sugar
1 teaspoon instant vegetable bouillon granules
1 dash crushed red pepper, :
(optional)
2 tablespoons snipped parsley
1/3 cup finely shredded Parmesan cheese
1/3 cup pine nuts
fresh fennel leaves, -- (optional)
Pour boiling water tomatoes. Let stand for 5 minutes. Drain, reserving liquid. Snip tomatoes. Cook pasta in a large pot according to package directions, except add broccoli the last 3 minutes of cooking, drain and return to pot. Cover and set aside. Meanwhile, in a large skillet cook fennel, sweet pepper, onion, and garlic in hot olive oil about 5 minutes or just till tender. Add snipped tomatoes, reserved liquid, tomato paste, sugar, bouillon granules and red pepper. Add fennel mixture to pasta mixture. Bring to boiling, reduce heat. Simmer, uncovered for 2 to 3 minutes or till slightly thickened. (If too dry, stir in a little hot water). Stir in parsley. To serve, top with Parmesan cheese. If desired, garnish with fennel leaves. Makes 4 servings.
How To make Pasta with Fennel and Dried Tomatoes's Videos
How to Make Vegan Fennel, Shallot & Caper Pasta | At Home With Us
Meet your new favorite pasta dish in Mateo Zielonka’s fennel, shallot, and capers chitarra recipe. This dish is all about fresh flavors with homemade semolina pasta, shallots for a hint of sweetness, fragrant fennel, salty capers, and served with plenty of nutritional yeast (or parmesan!). Summer will be infinitely tastier with this simple-to-make vegan meal. GET THE RECIPE ►►
PREP TIME: 5 minutes
COOK TIME: 20 minutes
SERVES: 4
INGREDIENTS
60 ml/¼ cup olive oil
3 garlic cloves, thinly sliced
2 shallots, finely sliced lengthwise
1 large bulb fennel (about 400 g/14 oz), thinly sliced
1 tablespoon capers, chopped
1 tablespoon thyme leaves
Juice of ½ lemon
Sea salt
400 g/14 oz vegan pasta (I use chitarra)
Freshly ground black pepper
Nutritional yeast, for serving
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ONE POT SUN DRIED TOMATO VODKA PASTA!!
1/4 cup olive oil
1 onion diced
4 cloves garlic minced or grated
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka or wine or chicken broth
2 (28 ounce) cans whole peeled tomatoes
1/2 cup sun-dried tomatoes
1tsp salt and pepper
1 cup heavy cream
optional
1 cup grated parmesan cheese
homemade Italian seasoning
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
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These 15 Minute Pastas Will Change Your Dinners Forever!
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00:00 - Intro
01:20 - Fennel and Sun Dried Tomato
05:58 - Pistachio Pesto
10:03 - Tomato, Pancetta and Peas
15:42 - Garden Foraged Surprise
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15 Minute Meals is back and ready to change the way you create your weeknight dinners! In this episode join Mike as he demonstrates how to cook four incredibly delicious pasta dishes that will up your confidence using new techniques with tried and true ingredients.
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Pasta con le Sarde - How to Make Sicilian-Style Pasta with Sardines and Fennel
Learn how to make a Pasta con le Sarde recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy learning how to make Pasta con le Sarde!
My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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Two sheet-pan pasta sauces | roasted grape tomatoes, white bean & fennel
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***ROASTED GRAPE TOMATOES RECIPE, SERVES TWO***
1/2 lb (227g) pasta (I like orecchiette for this)
1 pint (about 12 oz, 340g) grape or cherry tomatoes
1 shallot
2-3 garlic cloves
1 fresh chili (very optional)
1 stick rosemary (very optional)
fresh basil for garnish
parmesan or pecorino cheese for grating
salt
pepper
olive oil
Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
Cut all the tomatoes in half and throw them on a sheet pan. Peel and slice the shallot (I like 1/4 circles) and put them on the sheet pan. Peel and coarsely chop the garlic (if it's super fine it's likely to burn), pick and chop the rosemary, seed and slice the chili if you're using it, and put all that on the sheet pan. Drizzle everything with olive oil, season with salt and pepper.
Put the pan right under the broiler for a few minutes, just until the tomatoes start to brown. Drain the pasta. You then have two options...
Option #1 is combine the pasta with the roasted veg in a pot, tear in the basil, drizzle in some fresh olive oil and stir to combine everything. Put it on a plate and grate on cheese.
Option #2 is to put all the roasted veg in a sieve and use a wooden spoon to grind it through until all you have left in the sieve is skins. I do this directly over the drained pasta so the strain sauce falls on top of it. To make it look a little nicer, you could stir back in a few of the chunks from the sieve. Tear in the basil, drizzle in a little fresh oil, put it on a plate, grate on cheese.
***WHITE BEAN AND FENNEL RECIPE, SERVES FOUR***
1/2 lb (227g) pasta (I used casarecce in the video, but penne would work great)
1 bulb fennel
1 head radicchio
1 15.5 oz (439g) can cannellini beans
caraway seeds
chili flakes
parmesan or pecorino cheese for grating (optional)
1 lemon (only use this if you're skipping the cheese)
salt
pepper
olive oil
Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
Cut the stalks off the fennel and set them aside. Stand the bulb up and cut it in half, then slice the halves as thin as possible. Put them on a sheet pan. Peel any wilted outer leaves off the radicchio and slice of the root end, being careful to leave as much of the core as possible to hold the leaves together. Cut it into wedges and put them on the pan. Drain and rinse the beans and put them on the pan.
Drizzle all the veg with olive oil and sprinkle over salt, pepper, chili flakes and caraway seeds. Put the pan right under the broiler for a few minutes, just until things are starting to brown — beware the beans might start to explode.
Drain the pasta and throw it onto the sheet pan with all the veg. Pick the green fronds off of the fennel stalks, chop them up and throw them on the pan. Drizzle on some fresh olive oil, and if you don't plan to garnish with cheese, juice on the lemon. Toss to combine. If you didn't use the lemon, grate cheese over the finished plates.