Fennel and pasta recipe
I found a very good one online the other week. Is this the one? Hmm. It’s the nearest thing I can see today, though I must have made some changes if so. I’m unlikely to use the vegetable bouillon, for a start. (And I’m not convinced about the sugar either.)
Oh and I have no courgettes in the house but I do have red pepper to use up. I’ll probably use fresh cherry tomatoes rather than dried. And I might snip in an anchovy or two.
Update: I really don’t think that would have worked. This is better. Much simpler. But still probably not the one I had before.
What actually happened went along the lines of:
Cook pasta, then drain. (Keep back just a little of the liquid.)
Meanwhile, chop fennel, red pepper, onion and cook gently a frying pan in olive oil. Oh yeah, and a garlic clove.
When nicely soft, add halved cherry tomatoes, cook a couple minutes more, then mix into the pasta.
Warm through. Add a couple of spoonfuls of creme fraiche. [Actually, left this out last time, and I think I liked it better. A squeeze of lemon gives a nice tang though.] Season.
Serve up with plenty of parmesan.
