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How To make Pasta with Fennel and Dried Tomatoes
1 1/2 cups boiling water
2 ounces dried tomatoes, (about 3/4 cup),
not dry
packed 8 ounces penne or ziti pasta
2 cups frozen cut broccoli
1 1/2 cups fennel bulbs, :
cut in strips
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1/4 cup tomato paste
1 teaspoon sugar
1 teaspoon instant vegetable bouillon granules
1 dash crushed red pepper, :
(optional)
2 tablespoons snipped parsley
1/3 cup finely shredded Parmesan cheese
1/3 cup pine nuts
fresh fennel leaves, -- (optional)
Pour boiling water tomatoes. Let stand for 5 minutes. Drain, reserving liquid. Snip tomatoes. Cook pasta in a large pot according to package directions, except add broccoli the last 3 minutes of cooking, drain and return to pot. Cover and set aside. Meanwhile, in a large skillet cook fennel, sweet pepper, onion, and garlic in hot olive oil about 5 minutes or just till tender. Add snipped tomatoes, reserved liquid, tomato paste, sugar, bouillon granules and red pepper. Add fennel mixture to pasta mixture. Bring to boiling, reduce heat. Simmer, uncovered for 2 to 3 minutes or till slightly thickened. (If too dry, stir in a little hot water). Stir in parsley. To serve, top with Parmesan cheese. If desired, garnish with fennel leaves. Makes 4 servings.
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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:
Videvo attribution :
Music Italian Afternoon by Twin Musicom
VISIT MY WEBSITE:
How To Make Sundried Tomato and Roasted Red Pepper Sauce with Fusilli & 4-Lettuce Salad
This bold, flavor-packed and veggie-loaded pasta sauce comes together in minutes thanks to a whirl in the food processor.
Pasta with Chicken and Sun-Dried Tomatoes - very Mediterranean flavor
What makes this pasta dish stand out is the flavorful combination of sun-dried tomatoes with just a hint of fennel, garlic, paprika, and red pepper. It is quick and easy to make and looks very appetizing, too. Can be made with other kinds of meat if desired.
Ingredients:
1/2 pound (about 200-250g) pasta - I usually use elbow macaroni
1 onion
2-3 garlic cloves
1 carrot
1/4 cup sun-dried tomatoes
1 pound (about 1/2 kg) chicken - breasts or thighs
1/4 teaspoon fennel seeds
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
salt to taste.
Directions:
In a big pot, start boiling water for pasta. Add salt.
Cook pasta al dente.
Meanwhile, in a skillet, over medium heat, saute chopped onion and garlic for about 5 minutes until lightly golden.
Add fennel seeds, carrot grated or cut into matchsticks, and chopped sun-dried tomatoes.
Fry for 2-3 minutes.
Put vegetables into a bowl.
Add 1-2 tablespoons of oil from sun-dried tomatoes.
Saute chicken until lightly brown.
Return vegetables to the skillet.
Add drained pasta, paprika, red pepper flakes, and salt if necessary.
Continue frying for 1-2 minutes.
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
Fennel Pasta with Sun-dried Tomato
My cutting board ⤵️
Ingredients:
1 can of sun dried tomatoes in oil
1 fennel, tougher top & bottom root cut off
1 few sprigs of parsley
1 pound of pasta
1 cup of white wine
2 tablespoon of butter
¼ cup of grated parmesan cheese
Instructions:
Bring a large pot of water to a boil and cook your pasta according to the al dente instructions on the bag. Drain and set aside until ready to use.
In a large saute pan with a high side, dump all the oil of the sun dried tomatoes into the pan.
Set the flame to medium and let that oil get nice & hot. In the meantime, thinly slice the fennel and drop in. (Cook for about 4 – 5 minutes)
Take out ½ cup of sundried chopped and parsley and give it a rough chop. Add the tomatoes the pan and cook for 30 seconds.
Pour in the white wine and butter. Let it reduce while you grate the parmesan.
Toss the pasta in and increase the heat. Let the sauce thicken and coat the pasta. Once the sauce has been absorbed, add in the cheese & parsley. Toss to combine & enjoy!
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Learn how to make a Pasta con le Sarde recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy learning how to make Pasta con le Sarde!