One of the great joys of cooking – and eating – pasta in the Puglia kitchen: an endless combination of shapes and flavours. We usually cook with whatever is available at home or at the daily market stalls on our street corners. Sometimes we cook to suit our mood. We choose a pasta shape that suits the sauce (texture and size)
On lazy days when we want a little more texture than a simple pasta with sugo, but don’t want a dish that’s too involved, pasta with braised onion and fennel is one of our favourites. It’s look may be plain, but this dish is comforting and flavourful in equal measure.
Fennel is so aromatic. It’s enjoyed as part of an antipasti spread, in salads. Often is placed on the table as a palate cleanser between courses, cold and crisp. Which is in complete contrast to the soft slithers that melt into the onion as it’s cooked down in his dish. We find the fennel slightly less aromatic when cooked, which is why we add a sprinkle of fennel seeds to lift the aniseed taste.
Preparation Time: 10 minutes
Cooking Time: 20 minutes + 2-3 minutes resting time
Servings: 4
For this you will need:
- 2 large onions, thinly sliced
- 1 large fennel bulb, thinly sliced
- Anchovy fillets, as seasoning (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon fennel seed (optional)
- 500g dried maccheroni (or a more fun pasta like fusilli lunghi bucati)
- Fresh parsley, chopped
- Parmigiano Reggiano
Method:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente (usually 1-2 minutes less than suggested time). Two-thirds of the way in scoop out a mug of the pasta liquor and set aside.
While waiting for the water to boil, heat the olive oil in a large frying pan over medium-low heat. If using (and why not, think of them as a seasoning) add 2-4 anchovies to your taste. Once these have melted into the oil, add the sliced onions and fennel. Cook, stirring occasionally, for about 5-10 minutes. Once they start to soften, add the fennel seeds and a pinch of salt. Place the lid on the pan and cook for another 10-15 minutes until they become soft (translucent rather than caramelised). Lift the lid to spy on them. Stir from time to time to avoid them sticking to the pan, adding a little of the pasta water along the way if it helps. You are aiming for a soft, slack sauce.
Drain the pasta once cooked and add it to the braised onion and fennel. Toss everything together so that the pasta is coated with the flavourful mixture.
Garnish and Serve:
Remove the pan from the heat and stir in the chopped parsley. Serve the pasta with grated Parmigiano Reggiano and extra chopped parsley on top.
This pasta dish is a wonderful combination of sweet caramelised onions, aromatic fennel, and the savoury goodness of pasta. It’s perfect for a cozy dinner or a special occasion. Enjoy!
