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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.
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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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Sundried Tomato Pesto Pasta
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Royalty free music from YouTube video library: “Retreat”
Garlic, Sun-dried Tomatoes and Salmon
Pasta with Chicken and Sun-Dried Tomatoes - very Mediterranean flavor
What makes this pasta dish stand out is the flavorful combination of sun-dried tomatoes with just a hint of fennel, garlic, paprika, and red pepper. It is quick and easy to make and looks very appetizing, too. Can be made with other kinds of meat if desired.
Ingredients:
1/2 pound (about 200-250g) pasta - I usually use elbow macaroni
1 onion
2-3 garlic cloves
1 carrot
1/4 cup sun-dried tomatoes
1 pound (about 1/2 kg) chicken - breasts or thighs
1/4 teaspoon fennel seeds
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
salt to taste.
Directions:
In a big pot, start boiling water for pasta. Add salt.
Cook pasta al dente.
Meanwhile, in a skillet, over medium heat, saute chopped onion and garlic for about 5 minutes until lightly golden.
Add fennel seeds, carrot grated or cut into matchsticks, and chopped sun-dried tomatoes.
Fry for 2-3 minutes.
Put vegetables into a bowl.
Add 1-2 tablespoons of oil from sun-dried tomatoes.
Saute chicken until lightly brown.
Return vegetables to the skillet.
Add drained pasta, paprika, red pepper flakes, and salt if necessary.
Continue frying for 1-2 minutes.
Enjoy!
Fennel and Sun-Dried Tomato Pasta - Fiber and Nutrients
Fennel is fantastic in so many ways. This fennel and sun-dried tomato pasta recipe prove that! It's high fiber content, and loads of nutrients make this licorice-flavored bulb very heart healthy.