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Orecchiette with Braised Fennel | Quick Summer Pasta
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25 min
Quick
Knuspr-Küche
Ein aromatischer Sommerklassiker aus Süditalien in unter 25 Minuten: Al dente gekochte Pasta trifft auf fein karamellisierten Fenchel, würzige getrocknete Tomaten, pikante Kapern und frische Zitrone. Abgerundet mit feinstem Parmesan – herrlich leicht und voller mediterranem Geschmack.
Preparation method
Preparation
Thoroughly wash the fennel, set aside the delicate fennel fronds for garnish, quarter the bulbs, cut out the core, and slice the bulbs into thin strips. Finely chop the garlic cloves and cut the sun-dried tomatoes into thin strips.
Cooking & pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. When draining, reserve about 100 ml of the starchy pasta water.
Meanwhile, heat the olive oil in a large pan over medium heat. Add the fennel strips and gently fry for 6-8 minutes until golden brown and lightly caramelised.
Chef's tip
For extra crunch: toast 2 tbsp breadcrumbs in 1 tsp olive oil until golden brown and sprinkle over the pasta before serving as 'Muddica atturrata'.
The fennel fronds give the dish a wonderfully fresh aniseed flavour – be sure to save them and chop them finely.
Ingredients
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