Linguini with Roasted Fennel
A simple, hearty vegetarian main course with a little spark of heat. This recipe was adapted from an issue of Fine Cooking. It's good for either winter or summer dining, and if you want to reduce the amount of olive oil, you can cut it in half with fairly good results.
Serves 2- 4 | |
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1/2 lb. linguini 2 medium bulbs of fennel, cleaned 1 head garlic, cloves peeled 1 tablespoon fennel seeds 1/4 cup extra-virgin olive oil 2/3 cup diced plum tomatoes 1/4 teaspoon dried chile flakes |
1/2 cup diced cheese - mozzarella, edam, fontina, pepper jack 1 cup whole fresh basil leaves 1/3 cup grated Parmesan cheese
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Heat oven to 450 F. Cut the fennel bulbs in half from pole-to-pole, then cross-wise into thin slices. Spread the slices in a single layer in a shallow, oven-proof pan, and add the garlic cloves (cut large ones in half), fennel seeds, half the olive oil, the tomatoes, chile flakes, salt & pepper. Mix well. Roast without stirring until the fennel is caramelized on the edges and completely tender and limp (about 30 minutes). When the fennel is just cooked, cook the linguini until al dente. Drain well and add to the roasted vegetable mixture in its pan. Toss well, adding the remaining olive oil. Tear the basil into pieces and add it to the pot, and just before serving, toss with the cheeses. Serve immediately.
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2008
Dawna L. Read