Pasta with Fennel

Name: Pasta with Fennel
Yield: makes 4 servings
Ingredients: 1/4 cup currants; 1/4 cup pine nuts; Salt and black pepper; 1 fennel bulb, about 1 1/2 pounds; 1/4 cup extra virgin olive oil; 1 large onion, chopped; 1 teaspoon fennel seeds, optional; 1 pound bucatini or cut pasta, like penne or farfalle

December 14, 2011

The sweet, familiar combination of pine nuts and currants offsets the mild anise bitterness of fresh fennel here. Omit the pasta from this Sicilian sauce and you’ll have a good vegetable dish. If you can find the herb fennel (those living in southern California can find it wild, and many gardeners use it as an ornamental), use a few of the feathery parts of its stalks in place of the tops of the bulb. If you cannot, add the fennel seeds for stronger flavor.

Recipe notes

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