FENNEL TOMATO RECIPE RECIPES

Name: One-pan spaghetti with nduja, fennel & olives
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 400g spaghetti; 3 garlic cloves , very thinly sliced; ½ fennel , halved and very thinly sliced; 75g nduja or sobrasada paste; 200g tomatoes (the best you can get), chopped into chunks; 75g black olives , pitted and sliced; 2 tsp tomato purée; 3 tbsp olive oil , plus a drizzle; 2 tsp red wine vinegar; 40g pecorino , plus extra to serve; handful basil , torn

ONE-PAN SPAGHETTI WITH NDUJA, FENNEL & OLIVES RECIPE | BBC ...

One-pan spaghetti with nduja, fennel & olives recipe | BBC ... image

A spicy sausage pasta dish with a difference. Using the cooking water helps the sauce cling to the pasta and gives the dish more body. A silky smooth sauce, perfect pasta and one pan to wash!

Provided by Cassie Best

Categories Dinner, Main course, Pasta, Supper

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

Ingredients

400g spaghetti
3 garlic cloves , very thinly sliced
½ fennel , halved and very thinly sliced
75g nduja or sobrasada paste
200g tomatoes (the best you can get), chopped into chunks
75g black olives , pitted and sliced
2 tsp tomato purée
3 tbsp olive oil , plus a drizzle
2 tsp red wine vinegar
40g pecorino , plus extra to serve
handful basil , torn

Steps:

Boil the kettle. Put all the ingredients except the pecorino and basil in a wide saucepan or deep frying pan and season well. Pour over 800ml kettle-hot water and bring to a simmer, using your tongs to ease the spaghetti under the liquid as it starts to soften.
Simmer, uncovered, for 10-12 mins, tossing the spaghetti through the liquid every so often until it is cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks. Turn up the heat for the final few mins to drive off the excess liquid, leaving you with a rich sauce. Stir through the pecorino and basil, and serve with an extra drizzle of oil and pecorino on the side.

Nutrition Facts : Calories 608 calories, FatContent 25 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 72 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 7 grams fiber, ProteinContent 20 grams protein, SodiumContent 1.4 milligram of sodium

ORANGE FENNEL SALAD RECIPE | INA GARTEN | FOOD NETWORK

Orange Fennel Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

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