Pasta con Finocchio e Cipolle

(Pasta with Fennel and Onions)


1 Lg. Fennel bulb
1 Med. Onion - white
1/2 Cup Olive Oil - Extra Virgin
1 Cup Wine - white
1 Med. Tomato - diced
1/4 Cup Pine nuts
1 Med. Lemon - juice therefrom
1/2 Lb. Pasta -  rigatoni 
1 Cup Parmesan cheese - freshly grated


Put a pot of water to boil for the pasta.

Slice the fennel bulb vertically into very thin slices.  Peel and slice the onion in the same manner.  Saute both together in a generous amount of olive oil.  As soon as the onion becomes transparent, add the wine and turn up the heat.  Cook until the wine evaporates - stirring to keep things from sticking. Continue cooking until the fennel and the onions begin to caramelize.   

Add the diced tomato, and cook for about 3 minutes. Turn off the heat until the pasta is ready

As soon as the pasta is cooked and drained, add it to the fennel mixture along with 1 ladleful of the pasta water. Cook over high heat for 2 minutes, mixing thoroughly.

Serve immediately with a generous portion of freshly grated or shaven Parmesan cheese.

Note: Rather than Pine nuts, pistachio nuts may be used.  Another variation is to add diced sautéed mushrooms and pitted, chopped  black Italian olives to the dish.  Saute the mushrooms separately, then add them during the last step.

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Last updated on:04/22/01 07:27:51 PM