The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you’ve never fallen in love with fennel before, this might be the pasta that changes everything. I’ve been completely hooked on it lately it’s sweet, savory, and a little bit fancy without trying too hard. This jammy fennel and tomato pasta is a perfect weeknight meal. It’s cozy, full of bold flavors from Calabrian chili paste and garlic, and has that silky finish thanks to a little butter and pasta water magic. Basically, it’s comfort food with a twist, and it’s now on heavy rotation in my kitchen.
Method
1. Boil the Pasta
Start by bringing a large pot of salted water to a boil. Once the water is bubbling, add your pasta of choice rigatoni, spaghetti, or whatever shape you love. Cook it according to the package instructions until it’s al dente. Before draining the pasta, make sure to scoop out about ½ cup of the starchy pasta water and set it aside. This water will help bring the sauce together later, giving it that silky, restaurant-style finish. Drain the pasta and set it aside while you work on the sauce.
2. Sauté the Aromatics
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is warm, add the thinly sliced shallot, minced garlic, and the sliced fennel bulb. Sauté this mixture for about 6 to 8 minutes, stirring occasionally. You want the vegetables to soften and release their aroma without browning too much. The goal here is to build a flavorful base with a soft, slightly sweet profile from the fennel.
3. Add the Heat
Now stir in 1 tablespoon of Calabrian chili paste. This paste brings a spicy, tangy kick to the dish and balances the sweetness of the fennel and tomatoes. Let it cook for about 1 minute, just enough to wake up its flavor and blend it into the oil and aromatics.
4. Cook the Tomatoes
Next, toss in your chopped tomatoes along with a pinch of salt and a few grinds of black pepper. Use a wooden spoon to gently press and smush the tomatoes as they cook. This helps them break down faster and releases their juices. Lower the heat, cover the skillet with a lid, and let everything simmer for about 10 to 12 minutes. This is where the sauce becomes “jammy” thick, rich, and concentrated with flavor. You’ll know it’s ready when the tomatoes look soft and saucy and everything smells amazing.
5. Finish the Sauce
Once your sauce looks thick and luscious, stir in 2 tablespoons of butter and ½ teaspoon of maple syrup. The butter gives the sauce a glossy, creamy texture, while the maple syrup adds just a touch of sweetness to round out the flavors. Stir well until the butter melts completely and everything looks smooth.
6. Combine with Pasta
Add the cooked pasta to the skillet, along with that reserved ½ cup of pasta water. Use your spoon or tongs to toss everything together until the pasta is fully coated in the jammy sauce. Let it cook for another minute or two, just to let the sauce cling to the noodles. The pasta water helps emulsify everything into a silky finish.
7. Final Seasoning and Serve
Taste the pasta and adjust the seasoning with more salt or pepper if needed. Once it tastes just right, serve it hot. Top each bowl with freshly grated parmesan cheese and a sprinkle of fennel fronds for a fresh, herby finish. Enjoy your jammy masterpiece!
Necessary Tools
- Large skillet
- Pot for boiling pasta
- Knife and cutting board
- Wooden spoon
- Measuring spoons
- Ladle or cup to save pasta water
- Grater (for parmesan)
Ammy Fennel And Tomato Pasta
Cuisine: ItalianDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutesIngredients
½ lb pasta (I like rigatoni or spaghetti)
2 tbsp olive oil
1 shallot, thinly sliced
2 cloves garlic, minced
1 fennel bulb, thinly sliced (fronds reserved for garnish)
2 large tomatoes, chopped
1 tbsp Calabrian chili paste (adjust to your heat preference)
½ tsp maple syrup
2 tbsp butter
Salt and pepper to taste
Parmesan cheese, for topping
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Don’t forget to save ½ cup of the pasta water before draining!
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add sliced shallot, garlic, and fennel. Sauté until soft and fragrant about 6 to 8 minutes.
- Stir in the Calabrian chili paste and cook for 1 more minute.
- Add chopped tomatoes, a pinch of salt, and a few cracks of black pepper. Use your wooden spoon to gently press and smush the tomatoes as they cook.
- Reduce the heat to low, cover the pan, and let it simmer until everything looks saucy and jammy around 10–12 minutes.
- Stir in butter and maple syrup. Let it melt into the sauce.
- Add cooked pasta and reserved pasta water. Stir everything together until glossy and well-coated.
- Taste and adjust seasoning if needed.
- Serve hot with grated parmesan and a sprinkle of fennel fronds.
Notes
- Don’t overcook the garlic or it’ll turn bitter. Cook just until fragrant.
- Save the pasta water before draining trust me, I forget sometimes too.
- If your tomatoes aren’t super ripe, add a pinch more maple syrup to balance the acidity.
- Don’t skip the simmering step! That’s where the jammy magic happens.
Serving Suggestions
- Top with a poached or fried egg for extra richness.
- Pair it with a crisp green salad or roasted broccolini.
- Want more crunch? Toast up some breadcrumbs in olive oil and sprinkle on top.
- A glass of chilled white wine or sparkling water with lemon fits the vibe perfectly.
Fun Fact
Fennel isn’t just for pasta it’s actually part of the carrot family (surprise!). Its natural sweetness comes out even more when cooked slowly, like in this jammy sauce. Also, fennel fronds? Totally edible and fancy-looking.
Conclusion
This jammy fennel and tomato pasta is one of those meals that feels like a hug in a bowl. It’s bright, cozy, just spicy enough, and full of flavor thanks to fennel’s sweetness and that rich, buttery finish. Whether you’re cooking for yourself or sharing with someone lucky, it’s simple, special, and totally worth twirling every last bite.
