Caramelized Fennel and Onion Pasta

May 7, 2010

Caramelized Fennel and Onion Pasta

Sara Jones, Tucson CSA

This is the recipe from the CSA cooking demo a couple weeks
ago. If you want to add protein to the dish, Italian sausage or
sardines are great options to compliment the fennel. The
fennel and onion mixture caramelizes in the time it takes to
bring water to a boil and cook the pasta al dente.

1 medium yellow onion, thinly sliced
1 large or 2 medium bulbs fennel, thinly sliced
1 tablespoon olive oil
1 lb pasta, preferably penne
Zest from one lemon, plus juice of 1/2 lemon
Salt and pepper to taste
Fennel fronds, roughly chopped, to garnish

Put large pot of salted water on to boil, for pasta. In a large
skillet, heat oil over medium high heat. Stir in onion and
fennel and reduce heat to medium. Continue cooking, stirring
occasionally. When pasta is almost cooked through, fennel
mixture should be turning a nice golden brown. Drain al dente
pasta, reserving 1/2 cup of pasta water. Add pasta and water
to skillet with fennel mixture. Add lemon zest and juice. Stir
well. Season to taste with