How To make Pasta with Fennel and Dried Tomatoes

Pasta with fresh tomatoes and fennel meatballs

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Pasta with fresh tomatoes and fennel meatballs

I like to tell you, I’ve been making this Spaghetti with Fresh Tomato Sauce lately. Tomatoes are so juicy and flavorful. To create this recipe I was inspired by making a simple sauce using simply fresh tomatoes combine with tasty Italian sausage meatballs and few ingredients. This takes only 20 minutes to make the recipe. The success of this recipe lies in the quality of the tomatoes. Fresh, vine-ripened tomatoes taste so good. I use sausage because of the seasoning and the higher fat content which keeps the meatballs from drying out. Fennel seeds go very well with pork.

You can add another herb like thyme, oregano, parmesan cheese, and make up your own recipe with your favorite ingredients. Use what you have to be creative.

Download the recipe:


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Music Italian Afternoon by Twin Musicom

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Bacon & Sun Dried Tomato Pasta Recipe - Spaghetti

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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico:  an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted

Cooking Up Some Bucatini With Fresh Fennel

It's a pasta dish that can be made for meat eaters or vegetarians.

Fennel and Sun-Dried Tomato Pasta - Fiber and Nutrients

Fennel is fantastic in so many ways. This fennel and sun-dried tomato pasta recipe prove that! It's high fiber content, and loads of nutrients make this licorice-flavored bulb very heart healthy.

How to cook Sundried Pasta salad Recipe

*Scroll down for Recipe*A BBQ must. My family loves this pasta salad. Please subscribe here and visit my Cooking with the KingFish Facebook cooking page for a ton of recipes. Thanks
Sun dried tomato pasta salad
Ingredients
1 lb of pasta (any short variety)
1 cup black olives (chopped in halves or threes)
15 sundried tomatoes in olive oil (cut into strips)
3 cloves of garlic (minced)
2 roasted peppers (diced)
1 package chopped spinach (defrosted, pressed and drained)
1/4 cup or so of good olive oil
1/4 cup of balsamic vinegar
1 teaspoon Italian seasoning spice blend
¼ cup grated parmesan cheese
Salt and Pepper to taste

Directions
Boil Pasta according to directions on the box. Then In a large pan heat up the olive oil (if you can use some of the oil from the sun dried tomatoes do so). Add the garlic, olives, sun dried tomatoes, peppers and spinach. Add Italian seasoning, salt and pepper. Cook for about 10 minutes on low heat stirring occasionally. Then add the balsamic vinegar and mix well. Turn off heat. Pour the cooked pasta into the pan including about ¼ cup or so of pasta water. Add the parmesan cheese and mix all ingredients very well. You can always add more olive oil if it needs it. It is best served at room temperature so if Refrigerated take it out about a half hour before serving. Enjoy!

Fennel & SunDried Tomato Rigatoni

I forgot to mention, I was inspired to make this pasta by the Pro Home Chefs YouTube channel. Here’s a link to their video:



Music: Hear Her Side
Artist: Sinslan Priori