Fennel pasta
portions
Ingredients
- 4 tbsp Infused olive oil
- 1 pcs Fennel
- 1 tbsp Fresh parsley
- 500 gr Pasta
- 1 cups White wine
- 2 tbsp Butter
- 5 pcs Sundried tomatoes
- 200 gr Cherry tomatoes
- 0.25 cups Grated cheese
Method
- Bring a large pot of water to a boil and cook your pasta according to the al dente instructions on the bag. Drain and set aside until ready to use.
- In a large saute pan with a high side, dump all the infused oil into the pan.
- Set the flame to medium and let that oil get nice & hot. In the meantime, thinly slice the fennel and drop in. (Cook for about 4 – 5 minutes)
- Take the sundried tomates and parsley and give it a rough chop. Add the tomatoes the pan and cook for 30 seconds.
- Pour in the white wine and butter. Let it reduce while you grate the parmesan.
- Toss the pasta in and increase the heat. Let the sauce thicken and coat the pasta. Once the sauce has been absorbed, add in the cheese & parsley. Toss to combine & enjoy!