Penne with Fennel, Olives, and Sun-Dried Tomatoes | Italian Classic
(0)
25 min
Quick
Sezamo
O rețetă italiană rapidă și rafinată: penne rigate al dente combinate cu fenicul dulce tras la tigaie, roșii uscate aromate, măsline negre și un strop de lămâie proaspătă. Gata în doar 25 de minute!
Ingredients
Preparation method
Ingredient preparation
Wash the fennel, remove the tougher outer layers (reserving the delicate green fronds for garnish), and slice the bulbs into thin strips. Cut the sun-dried tomatoes into strips, halve the black olives, and thinly slice the peeled garlic cloves.
Bring a large pot with 4 liters of water and a generous tablespoon of sea salt to a boil. When the water comes to a rolling boil, add the penne rigate and cook according to package instructions until al dente (about 10-11 minutes). Reserve a cup (approx. 150 ml) of the pasta cooking water before draining.
Cooking the aromatic sauce
In a spacious skillet, heat the extra virgin olive oil over medium heat. Add the thinly sliced fennel and sauté for 7-8 minutes, stirring occasionally, until tender and lightly golden and caramelized.
Chef's tip
Do not discard the delicate green baby fennel fronds: they have an intense flavor reminiscent of dill and anise, making them the perfect garnish for serving.
Reserving the pasta cooking water is essential: the starch in the water emulsifies wonderfully with the olive oil and Parmesan, creating a creamy and glossy sauce without the need for cooking cream.
15 min
Under an hour
