Fennel-tastic flavours await!

 

This week’s recipe is where simplicity meets indulgence in a bowl of luxurious pasta that’s as wholesome as it is delicious. In a world where balance is key, this recipe strikes the perfect harmony between comfort and nutrition.

Whether you prefer the hearty chew of penne, the robustness of rigatoni, or the classic allure of spaghetti, there’s something undeniably comforting about a plate of noodles. This pasta recipe is not just easy to make, it’s a celebration of flavors and don’t hesitate to personalize it with your favorite veggies; perhaps some vibrant broccolini?

Caramelised Fennel Pasta

Serves 2

Prep Time: 15 minutes

Cooking Time: 50 minutes

 
 

Ingredients

3 tbsp olive oil

1 large fennel bulb, finely sliced, green fronds reserved to serve

1 long shallot, finely sliced

2 garlic cloves, finely chopped

3 tbsp pine nuts

2 tsp thyme leaves

200g dried pasta – your choice

100ml dry white wine

1 red chilli, finely chopped

30g panko breadcrumbs

1 lemon, zested

½ orange, zested

METHOD

  1. Warm 2 tbsp of the oil in a large frying pan, then fry the fennel and shallot with a pinch of salt over a medium-low heat for 40-50 mins, stirring regularly, until the fennel turns a deep gold and is very soft, almost like a paste. Keep adding splashes of water or the pasta cooking water if it's starting to stick to the pan. Cook the pasta following pack instructions until al dente. Once the fennel has caramelised, add the garlic, pine nuts and half the thyme, and fry for 1 min.

  2. Pour the wine over the fennel and bring up the heat slightly. Bubble for a few minutes until evaporated while you make the crumb. In another frying pan, heat the remaining oil over a medium heat and fry the remaining thyme and chilli for a few minutes until fragrant. Stir in the breadcrumbs and fold into the spiced oil for a few minutes until they start to turn a little golden. Transfer to a bowl and stir through the citrus zests.

  3. Tip the pasta into the fennel pan, with a splash of the cooking water, and toss well. Serve in warmed bowls with the crumb scattered over the top and the reserved fennel fronds.

Tom’s tip: a mandoline will make short work of shaving the fennel as thinly as you can. When prepping, don't be too quick to discard the green fronds, which can be used as a garnish.

 
THOMAS NEWFIELD