Caramelized Fennel and Onion Pasta

May 7, 2010

Caramelized Fennel and Onion Pasta

Sara Jones, Tucson CSA

This is an easy dish to make with fennel. 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
1/4 cup grated Parmesan cheese
Salt and pepper to taste (instead of pepper, you can also use red chile flakes)
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 salt and pepper.

Note: instead of pasta, you can use cooked black or pinto beans.

3 Responses to “Caramelized Fennel and Onion Pasta”

  1. K. Jendrzejewski Says:

    I’ve served this to guests and it was a real winner! They want it again! (& yes, Parmesan cheese on top presents and taste great!)

  2. Philippe Says:

    Sprinkle with Parmesan cheese before serving!

  3. Monica Says:

    This recipe is so simple and so good!

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