Monday, August 31, 2009

Fennel & Tomato Linguine

Fennel does not make its way into our home very often. It is pretty expensive around here and my husband doesn't usually like it, so I only get it once in a while for my lunch salad.

While cruising through ShopRite this morning I spotted some fennel, two for $3. They were small, but I decided to go for it. The original plan was to keep them for myself as usual, but when suppertime rolled along I opened the fridge and there it was, that trusty fennel.
The following recipe was concocted on the spot and any resemblance to recorded and printed recipes is purely accidental. All rights reserved.

Frugal Kosher's Fennel & Tomato Linguine

1 Fennel bulb (2 if small)
1 Onion
1 or 2 Tomato
1 Large clove garlic
1 Pack Linguine

Slice the fennel in half lengthwise. If it's large, quarter it. Thinly slice each piece. Slice the onion, heat up some olive oil in a pan and add the onion and fennel, sauteing on medium heat.
After about 7 minutes get your pasta water going, don't forget to add plenty of salt to the pot.

At this point, the fennel is going from raw to cooked and is enduring a dramatic transformation in taste, losing some of that strong fennel flavor that some people dislike (case in point: my husband).

Chop your tomato and garlic and add to the pan along with some salt and pepper and a touch of savory if you have it. Lower the flame and let the vegetables cook slowly until the pasta is ready. Make sure you have enough oil in the pan to coat the pasta.

Once the linguine are done add them to the pan, stir, plate and garnish with some fresh parsley.

Enjoy! My husband did.

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