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Pasta with Fennel and Onions




Source of Recipe


Internet


List of Ingredients




1 Lg. Fennel bulb
1 Med. Onion - white
1/2 Cup Olive Oil - Extra Virgin
1 Cup Wine - white
1 Med. Tomato - diced
1/4 Cup Pine nuts
1 Med. Lemon - juice therefrom
1/2 Lb. Pasta - rigatoni
1 Cup Parmesan cheese - freshly grated


Recipe



Put a pot of water to boil for the pasta.

Slice the fennel bulb vertically into very thin slices. Peel and slice the onion in the same manner. Saute both together in a generous amount of olive oil. As soon as the onion becomes transparent, add the wine and turn up the heat. Cook until the wine evaporates - stirring to keep things from sticking. Continue cooking until the fennel and the onions begin to caramelize.

Add the diced tomato, and cook for about 3 minutes. Turn off the heat until the pasta is ready

As soon as the pasta is cooked and drained, add it to the fennel mixture along with 1 ladleful of the pasta water. Cook over high heat for 2 minutes, mixing thoroughly.

Serve immediately with a generous portion of freshly grated or shaven Parmesan cheese.

Note: Rather than Pine nuts, pistachio nuts may be used. Another variation is to add diced saut�ed mushrooms and pitted, chopped black Italian olives to the dish. Saute the mushrooms separately, then add them during the last step.