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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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Pasta with fresh tomatoes and fennel meatballs
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Pasta with fresh tomatoes and fennel meatballs
I like to tell you, I’ve been making this Spaghetti with Fresh Tomato Sauce lately. Tomatoes are so juicy and flavorful. To create this recipe I was inspired by making a simple sauce using simply fresh tomatoes combine with tasty Italian sausage meatballs and few ingredients. This takes only 20 minutes to make the recipe. The success of this recipe lies in the quality of the tomatoes. Fresh, vine-ripened tomatoes taste so good. I use sausage because of the seasoning and the higher fat content which keeps the meatballs from drying out. Fennel seeds go very well with pork.
You can add another herb like thyme, oregano, parmesan cheese, and make up your own recipe with your favorite ingredients. Use what you have to be creative.
Download the recipe:
Videvo attribution :
Music Italian Afternoon by Twin Musicom
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Fennel Pasta with Sun-dried Tomato
My cutting board ⤵️
Ingredients:
1 can of sun dried tomatoes in oil
1 fennel, tougher top & bottom root cut off
1 few sprigs of parsley
1 pound of pasta
1 cup of white wine
2 tablespoon of butter
¼ cup of grated parmesan cheese
Instructions:
Bring a large pot of water to a boil and cook your pasta according to the al dente instructions on the bag. Drain and set aside until ready to use.
In a large saute pan with a high side, dump all the oil of the sun dried tomatoes into the pan.
Set the flame to medium and let that oil get nice & hot. In the meantime, thinly slice the fennel and drop in. (Cook for about 4 – 5 minutes)
Take out ½ cup of sundried chopped and parsley and give it a rough chop. Add the tomatoes the pan and cook for 30 seconds.
Pour in the white wine and butter. Let it reduce while you grate the parmesan.
Toss the pasta in and increase the heat. Let the sauce thicken and coat the pasta. Once the sauce has been absorbed, add in the cheese & parsley. Toss to combine & enjoy!
Pasta Peas and Fennel
Recipe
Dice 1 large slice of an onion and sauté with 2 tablespoons olive oil and 1 or 2 garlic cloves.
Add about 2 cups of fennel fronds and 3 tablespoons olive oil.
Continue sautéing for 5 minutes.
Add about a quart of water and salt to taste (about 1 teaspoon)
Boil down until you get a soupy consistency that you like.
Add 1 cup of peas and cook for about 1 minute.
Add mostly cooked pasta (elbow macaroni works well) and cook for another minute to meld the flavors.
Put in a serving dish and top with grated parmesan cheese.
Simply Good pasta with fennel and king prawns
This video recipe was made in my cookery studio in Keswick for my Simply Good Fish recipe App. This is a great mid week supper recipe, so give it a try and let me know how you get on and if like this recipe, there's plenty more like it on my App for the iphone and ipad.
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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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.