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Pasta with Fennel and Onions

4

40 min

Pasta with Fennel and Onions

Pasta with Fennel and Onions Photo 1

Time

40 min

Serving

8 persons

Calories

481

Rating

4.00★ (10)

Cuisine

Author: Victoria Buriak
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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  1. 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.
    Pasta with Fennel and Onions Photo 2
  2. 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.
    Pasta with Fennel and Onions Photo 3
  3. 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.
    Pasta with Fennel and Onions Photo 4
  4. Stir tomatoes into fennel mixture and cook until tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into vegetables.
    Pasta with Fennel and Onions Photo 5
  5. 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.
    Pasta with Fennel and Onions Photo 6

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