Pasta With Roasted Fennel And Tomatoes Recipes

PASTA WITH ROASTED FENNEL AND TOMATOES

Steps:

• Position a rack in the center of the oven and heat to 425°F.
• Toss the fennel with the oil in a 9×13-inch baking dish or similar. Season generously with salt and pepper. Drizzle with about 2 Tbs. water, and roast, uncovered, until the fennel is soft and starting to brown at the edges, 30 to 40 minutes. At least twice during roasting, stir and toss the fennel to promote even cooking. Scoot the fennel over to one half of the baking dish, and add the tomatoes to the empty space. Season with salt and pepper. Continue roasting, with an occasional stir, until the tomatoes have collapsed and the juices look bubbly and slightly reduced, another 15 to 20 minutes.
• Meanwhile, bring a large pot of well-salted water to a boil. cook the pasta according to package directions until al dente. When the pasta is done, scoop out 1 cup of the cooking water, and then drain.
• In a large bowl, toss the pasta with the fennel-tomato mixture, mozzarella, peppers, salami, and parsley. Add the cheese and 1/4 cup of the cooking water, and toss well, adding more water as needed until the pasta is very lightly cloaked in a lush sauce and the mozzarella is starting to melt. Season to taste with salt and pepper, and serve with additional grated pecorino, if you like.

PASTA WITH GARLIC, FENNEL AND ROASTED RED PEPPER

Steps:

• In a large skillet cook the garlic in the oil over moderate heat, stirring, until golden. Add the fennel, red pepper, dried red pepper and salt to taste and cook the vegetables, stirring, for 1 minute. Add the broth, cover and steam over moderately high heat for 3 minutes, or until tender. Add the drained pasta and fennel fronds and toss to heat. Transfer to a serving dish and serve with parmesan cheese.

ROASTED FENNEL WITH TOMATOES

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

PASTA WITH ROASTED FENNEL AND TOMATOES

Steps:

• Preheat oven to 375°F. Arrange fennel halves cut side down in 8 x 8 x 2-inch glass baking dish. Drizzle with 1 1/2 tablespoons oil. Roast until fennel is light brown and tender, about 45 minutes. Cool. Cut fennel into 1/2-inch pieces.
• Heat remaining 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and garlic and sauté until onions are tender, about 6 minutes. Add tomatoes with juice, oregano and sugar; bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 6 minutes. Add fennel and simmer 5 minutes longer. Season sauce with salt and pepper.
• Meanwhile, cook spaghettini in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
• Add sauce to pasta; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and serve.

ROASTED TOMATOES, SQUASH & FENNEL PASTA SAUCE

Steps:

• Slice butternut squash into few larger chunks, peel of the thick skin, then chop it into smaller cubes (cca. 1 cm thick). Transfer cubes into a larger bowl.
• Trim and wash fennel, then slice it finely. It is similar to slicing a bell pepper for a stir-fry, only in a bit smaller stripes. When finished, add it to a bowl with sliced squash.
• Turn on the oven to 180° C.
• Coat veggie mix with 1 generous tsp of salt, ½ tsp of ground pepper, cayenne pepper, thyme, lime juice, and 3 tbsps of olive oil. Stir it well in order to combine all ingredients properly. For the best result, I advise you to do this part with the bare hands.
• Once you have it properly mixed and evenly coated, place all in a baking tray. My friendly advice is to use good old baking paper. During the baking process you will have to stir ingredients thoroughly several times, so that way you will save bottom of the tray, and as a bonus, make dishwashing much easier later on.
• Place the tray in the pre-heated oven, and bake veggies uncovered for 15 minutes.
• Meanwhile, start working on the tomato layer. Wash and chop cherry tomatoes finely. Place them in a separate bowl or a larger soup plate, together with juices. Add finely chopped garlic clove, 1 tbsp of olive oil, 1 tsp of salt, ½ tsps of pepper, and finely shredded basil leaves. Stir all well (with spoon or hands).
• Take the roasted vegies tray out of the oven. Uncover, add tomatoes mixture, stir all ingredients together, and continue baking uncovered for another 5 minutes.
• It is time to add final touch to the sauce. Take the tray out, coat the vegie mixture with 3 tbsps of red or white wine, stir it roughly, and place it back to the oven for another 15 minutes (uncovered).
• During this final phase, you can start boiling water for the pasta (don't forget to add 1 tbsp of salt). Cook your favourite pasta according to the package instructions. Keep tiny bit of water during the draining process (2-3 tbsps). Also, make sure you boil pasta in a larger pot as you will need some extra space to combine it with the sauce.
• Baked vegies and pasta are ready? Great, it is time to combine them into a yummy final dish! Place the pot with pasta back on the stove (minimum heat). Add roasted vegie mixture and stir ingredients well. Then add grated parmesan, stir all well again, and in under a minute, put the pot aside.
• Divide pasta mixture between the serving plates, top it up with some extra freshly grated parmesan, and off you go. Bon appetite!

PASTA WITH FENNEL AND ONIONS

Steps:

• 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.
• 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 the wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.
• Bring a large pot of lightly salted water to a boil; cook the 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.
• Stir tomatoes into the fennel mixture and cook until the tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into the vegetables.
• Stir linguine into the 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.

ROASTED TOMATO AND FENNEL SAUCE

Steps:

• Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together fennel, tomatoes, wine, oil, thyme, and pinch of sugar. Season with salt and pepper. Bake, tossing occasionally, until fennel softens and pan juices thicken, 35 to 40 minutes.

ROASTED FENNEL TOMATO SAUCE

Steps:

• Preheat the oven to 450°F Combine the fennel, onion, garlic, oil, chili flakes, fennel seeds, salt, and pepper in a roasting dish and roast, tossing once or twice during cooking, for 15 minutes.
• In the meantime, bring a pot of salted water to boil and cook the pasta until al dente. Reserve some pasta cooking water.
• After 15 minutes of roasting, stir the crushed tomatoes into the vegetables, combining well. Roast 5 to 10 minutes more, until the fennel is tender and starting to brown.
• Reserve 1 cup of the pasta cooking water. Drain the pasta and toss with the roasted vegetables and Parmesan, adding some pasta cooking water if necessary until the sauce is loosened and coats the pasta. Serve immediately.

PASTA SALAD WITH OLIVES, ROASTED FENNEL AND ONIONS

Steps:

• Toss garlic, fennel and onion with 2 teaspoons olive oil and spread out evenly on a cookie sheet.
• Roast at 375°F until lightly browned and tender, approximately 20 to 30 minutes.
• Set aside the fennel and onion.
• In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice.
• Squeeze the roasted garlic out of its peel, dice and whisk into dressing.
• Season to taste with salt and pepper.
• Dice the onion, fennel and tomatoes and add to the cooled pasta.
• Add the olives, herbs, and dressing and toss.
• Cover and refrigerate for 1 hour before serving.
• To serve, sprinkle with Romano cheese and crushed red chili peppers.