in Recipes

Pasta with fennel and dried tomatoes

updated

Spread the love

Ingredients for 4 servings:

  • 500 g pasta, e.g. penne
  • 1 jar tomatoes, dried, preserved in oil
  • 1 garlic clove(s)
  • 3 bulbs of fennel
  • olive oil
  • Salt
  • some cayenne pepper
  • n. B. Fresh herbs, e.g. parsley, chives

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

totally simple, as vegan Gillsalat

Wash the fennel. Dice into bite-sized pieces. Cook the pasta in salted water according to the package instructions until al dente. Add the fennel 5 minutes before the end of the cooking time and let it cook. Drain everything and rinse with cold water. Roughly puree the sun-dried tomatoes, oil, and finely chopped garlic. Mix the pasta with the fennel and tomato mixture. Add more salt and pepper as desired, add more olive oil, and mix in finely chopped herbs. Delicious on its own. Serves 4 as a main course, or 8 as a side dish.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Dumpling tartar

Hot Sandwiches