adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pasta with Fennel and Onions
Pasta with Fennel and Onions
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Italian linguine with fennel in white wine sauce, topped with shaved Parmesan.
Ingredients:
  • 2 large fennel bulbs
  • 2 onions
  • 0.5 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
  • 0.25 cup pine nuts
  • 1 cup freshly shaved Parmesan cheese
Instructions:
  • Prepare fennel by removing the cores and thinly slicing lengthwise. Peel onions, slice in half lengthwise, and thinly slice.
  • In a large skillet over medium heat, sauté fennel and onions in olive oil until onions are translucent, about 8 minutes. Increase heat to medium-high, add white wine, and cook until almost all the wine has evaporated and the fennel and onions start to brown, about 8 to 10 minutes, stirring frequently.
  • Bring a large pot of salted water to a lively boil. Cook linguine until perfectly al dente, about 11 minutes. Drain, saving 1/4 cup of pasta water to the side to keep warm.
  • Combine the tomatoes with the fennel mixture and sauté until the tomatoes are soft, approximately 3 minutes. Then, fold in the lemon juice and pine nuts into the vegetables.
  • Combine linguine with fennel mixture and reserved pasta water. Sauté pasta and vegetables over high heat until hot and well mixed, for about 2 minutes. Serve in a large bowl garnished with Parmesan cheese.

Similar Recipes