Penne with Fennel and Sundried Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 g pine nuts, alternatively almond sticks
- 1 large fennel (approx. 500 g)
- 50 g tomato (s), dried
- 2 cloves garlic)
- 500 g penne
- 3 tablespoon olive oil
- Seasoned Salt
- pepper
- possibly parmesan
Print Recipe
Pin Recipe Instructions
- Toast the pine nuts or almond sticks in a pan without oil until light brown. Clean the fennel and slice or cut it into fine strips. Cut the sun-dried tomatoes into small pieces. Peel the garlic and cut into small pieces.
- Cook the pasta in salted water until al dente.
- Meanwhile, heat the olive oil in a saucepan. Sauté the garlic and fennel in the hot oil for 7 - 8 minutes with the lid closed, stirring occasionally. Add the tomatoes and fry for another 2-3 minutes. Season to taste with herb salt and pepper.
- Drain the pasta, add to the vegetables in the saucepan and mix everything well. Arrange on plates and sprinkle with the pine nuts and, if you like, with freshly grated Parmesan.
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