in Italy

Mezze penne rigate with fennel

updated

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Ingredients for 2 servings:

  • 1 fennel
  • 10 small cocktail tomatoes
  • 1 clove(s) garlic
  • e.g. fennel greens or fennel seeds
  • 3 tbsp olive oil
  • 2 tbsp Pecorino
  • salt and pepper
  • 180 g penne (mezze penne rigate)

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 53 minutes

ideal summer dish

Finely chop the fennel, cherry tomatoes, garlic, and fennel fronds. Mix everything together, season with salt and pepper. Add the pecorino and 2 tablespoons of olive oil. Let stand for at least 30 minutes, stirring occasionally. Cook the mezze penne in plenty of salted water. Drain the water and add the hot penne to the vegetables. Drizzle with the remaining olive oil.

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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.

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