Fennel "Puttanesca"
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This dish was inspired by Italian pasta puttanesca, which traditionally includes olives, capers, tomatoes, anchovies, red peppers, and other spices. The spaghetti was replaced with fennel root, creating a delicious vegetable side dish. Sprinkle the vegetables with grated Parmesan cheese before serving. It's the perfect complement to meat dishes.
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Recipe:
In a skillet with olive oil over medium heat, sauté 2 quartered fennel roots until browned, 8 minutes. Add 2 minced garlic cloves, 1 tablespoon chopped anchovies, 1/4 cup quartered Kalamata olives, 1 tablespoon capers, and 1/4 teaspoon red pepper flakes. Add 1 1/4 pound can cherry tomatoes and 1 1/2 cups water; cover and simmer, stirring, 10 minutes. Uncover and simmer until thickened, 12 minutes. Top with grated Parmesan and fennel fronds.
Recipes with similar ingredients: fennel bulb, garlic, Anchovies, olive, Kalamata olives, capers, red pepper flakes, tomato pulp, Parmesan cheese
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