Fennel-ly, a Pasta to Swoon Over!
When you come across a dish that's not only easy to make but also delightfully delicious, you hang onto it with all you've got. For me, that meal is this Melted Fennel Pasta. The caramelization of the fennel is a revelation, creating a depth of flavor that's simply irresistible, especially when paired with hot pasta and a generous helping of Parmesan (I firmly believe cheese makes everything better!).
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Join us for a night of fantastic food and even better company. We can't wait to see you!
Melted Fennel Pasta
- Serves
- 4
- Cooking Time
- 55 minutes
Ingredients
- 3 large fennel bulbs with fronds
- ¼ cup extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1 tsp kosher salt (plus more to taste)
- 1 tsp sugar
- 4 garlic cloves, finely chopped
- 3 oil-packed anchovy fillets
- ½ tsp crushed red pepper flakes
- 350g gemelli, fusilli, or other medium pasta
- 1/2 cup Parmesan, finely grated
- 2 Tbsp unsalted butter
- 1 tsp finely grated lemon zest
- 2 Tbsp fresh lemon juice
Method
- Prepare the fennel: Remove the stalks from the fennel bulbs and discard. Chop the fronds and set aside. Peel off the tough outer layer from the bulbs and discard. Halve the bulbs lengthwise, remove the cores, and thinly slice.
- Cook the fennel: Heat 1/4 cup olive oil in a large heavy pot over medium heat. Add the fennel bulbs, onion, 1 tsp salt, and 1 tsp sugar. Stir and cover, cooking occasionally until the onion is translucent and the fennel starts to brown, about 8 to 10 minutes. Uncover and add the garlic, anchovies, and red pepper flakes. Cook, stirring occasionally and reducing the heat as needed to avoid scorching, until the fennel and onion are deep golden brown and very soft, about 15 to 20 minutes.
- Cook the pasta: In a large pot of boiling salted water, cook the pasta until just shy of al dente, 1 minute less than package directions.
- Combine the pasta and sauce: Using a slotted spoon, transfer the pasta to the pot with the fennel sauce. Add the Parmesan, butter, and 2 cups of pasta cooking liquid. Increase the heat to medium-high and cook, stirring often, until the sauce coats the pasta, about 2 minutes. Remove from heat and stir in the reserved fennel fronds, lemon zest, and lemon juice. Taste and adjust seasoning with more salt if needed.
- Serve: Divide the pasta among shallow bowls and top with additional fennel fronds.