Description
We took a cooking class and this is the recipe that we learned. We LOVE it! The fennel gives the flavor palette a unique twist. We combine it with Allrecipes’ Grilled Sausage with Pepperonatta for a family-style feast!
Ingredients
- 2 large fennel bulbs
- 2 onions
- ½ cup extra-virgin olive oil
- 1 cup white wine
- 1 (16 ounce) package linguine pasta
- 4 roma (plum) tomatoes, seeded and cut into 1/4-inch dice
- 2 lemons, juiced
- ¼ cup pine nuts
- 1 cup freshly shaved Parmesan cheese
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8