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Hey there, pasta lovers! If you’re craving something fresh, flavorful, and a little bit spicy, this Fennel & Tomato Pasta is your new go-to dish. It’s a delightful combination of fennel, tomatoes, and a touch of Calabrian chili paste, making it the perfect meal for any day of the week. Plus, the sweetness from the maple syrup balances out the heat, creating a rich, comforting dish you’ll love. Ready to dive into this tasty pasta? Let’s get cooking!
Method
Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook it according to the package instructions. Don’t forget to save 1/2 cup of pasta water before draining the pasta, as this starchy water will help thicken the sauce and make everything come together smoothly.
Sauté the Veggies
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is warm, add the thinly sliced shallot, minced garlic, and fennel. Stir everything together, making sure to coat the veggies in the oil. Cook for about 5-7 minutes, stirring occasionally, until the fennel softens and the garlic becomes fragrant. The shallots should also turn translucent, adding a nice, sweet flavor base for the sauce.
Add the Flavor
Next, stir in the Calabrian chili paste. This paste brings a bit of spice and depth to the dish, so make sure it’s well mixed into the veggies. Then, add the chopped tomatoes, along with salt and pepper to taste. Use a wooden spoon to gently smash the tomatoes, releasing their juices and allowing them to soften. This will create the base for your rich sauce.
Simmer & Stir
Lower the heat to low and cover the skillet. Let the mixture simmer gently for about 10 minutes. During this time, the tomatoes will break down and become jammy, creating a thick, flavorful sauce. Stir occasionally to ensure everything cooks evenly, and feel free to give the tomatoes another little smash to help them release their juices.
Finish the Sauce
Once the tomatoes have turned into a jammy sauce, it’s time to enrich it with butter and a splash of maple syrup. Stir these into the skillet until the butter melts completely and everything is combined. The maple syrup adds a hint of sweetness, balancing out the heat from the chili paste and the acidity of the tomatoes.
Combine Pasta & Sauce
Add the cooked pasta into the skillet, along with the reserved pasta water. Stir everything together, making sure the pasta is well coated with the sauce. The pasta water will help to create a silky texture, binding the sauce to the noodles. Taste the dish and adjust the seasoning with a little more salt and pepper, if needed.
Serve
To finish, plate the pasta and generously top it with freshly grated Parmesan cheese. For an extra burst of flavor and a fresh touch, sprinkle some fennel fronds over the top. This adds both color and a mild, herbaceous note that complements the pasta beautifully.
Necessary Tools
- Large skillet
- Wooden spoon
- Pasta pot
- Colander for draining pasta
- Cheese grater
Fennel & Tomato Pasta
Cuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
1/2 lb pasta
2 tbsp olive oil
1 shallot, thinly sliced
2 cloves garlic, minced
1 fennel bulb, thinly sliced
2 large tomatoes, chopped
1 tbsp Calabrian chili paste
1/2 tsp maple syrup
2 tbsp butter
Salt and pepper to taste
Parmesan cheese to taste
Directions
- Cook the Pasta Start by boiling the pasta according to the package instructions. Be sure to save 1/2 cup of pasta water before draining it.
- Sauté the Veggies In a large skillet, heat olive oil over medium heat. Add the shallot, garlic, and fennel. Stir and cook for about 5-7 minutes until everything is softened and fragrant.
- Add the Flavor Stir in the Calabrian chili paste, followed by the chopped tomatoes, salt, and pepper. Use a wooden spoon to press down on the tomatoes to release their juices.
- Simmer & Stir Reduce the heat to low and cover the skillet. Let the mixture simmer for about 10 minutes, stirring occasionally until the tomatoes turn jammy.
- Finish the Sauce Add butter and maple syrup to the skillet, then stir everything together until the butter is melted.
- Combine Pasta & Sauce Add the cooked pasta and reserved pasta water into the skillet. Stir it all up, making sure the pasta is coated with the sauce. Taste and adjust seasoning as needed.
- Serve Plate the pasta and top with freshly grated Parmesan cheese and a sprinkle of fennel fronds for a little extra flavor and color.
Notes
- Keep an eye on the tomatoes while they’re simmering, as they can go from jammy to a bit too mushy if left for too long.
- Don’t skip the pasta water! It helps to make the sauce creamy and helps everything come together.
- Adjust the heat of the chili paste based on your spice preference. If you like it spicy, keep it as is; if you prefer something milder, start with half the amount of paste and adjust from there.
Serving Suggestions
This pasta pairs wonderfully with a light, refreshing side salad, like a simple arugula or mixed greens salad. You can also serve it with garlic bread for a crunchy, savory touch! If you want to add some protein, grilled chicken or shrimp would complement the dish perfectly.
Fun Fact
Did you know fennel has been used in cooking for thousands of years? Ancient Romans loved fennel for both its flavor and its health benefits. It was believed to aid digestion and even give people a little extra energy perfect for fueling those pasta nights!
Conclusion
If you’re looking for a pasta that brings out the best of fresh ingredients with a little spicy kick, this Fennel & Tomato Pasta is the way to go. It’s easy, comforting, and full of bold flavors that will have you coming back for seconds. Perfect for any day of the week, whether you’re cooking for yourself or a crowd. Give it a try you won’t be disappointed!
