We learned this fennel pasta recipe in a cooking class. We love it! The fennel gives the dish's flavor profile a unique twist. We combine it with a grilled sausage with pepperonata recipe for a family-style feast!
Ingredients
- fennel bulbs: 2 piece
- onions: 2 piece
- extra-virgin olive oil: 0.5 cup
- white wine: 1 cup
- linguine pasta: 1 pack (16 ounce pack)
- roma (plum) tomatoes, seeded and cut into 1/4-inch dice: 4 piece
- lemons: 2 piece (juiced)
- pine nuts: 0.25 cup
- freshly shaved Parmesan cheese: 1 cup
Metric Conversion
Stages of cooking
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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.
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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 wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.
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Bring a large pot of lightly salted water to a boil; cook 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.
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Stir tomatoes into fennel mixture and cook until tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into vegetables.
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Stir linguine into 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.
