Rigatoni with Caramelized Fennel and Garlic
There’s nothing quite like the flavor of sweetly caramelized fennel and if you add the yumminess of caramelized garlic to the mix, well, you have one of the best, simplest pasta dishes you’ll ever make.
Makes 2-3 servings
- Extra virgin olive oil
- 2-3 cloves fresh garlic, peeled, sliced
- 1 small fennel, bulb halved thinly sliced
- Sea salt
- ½ pound rigatoni
- Small handful pine nuts
- Grated zest and juice of fresh lemon
Step By Step Instructions:
Place a generous amount of oil, garlic and fennel in a skillet over medium heat. When the fennel begins to sizzle, add a pinch of salt and a generous splash of mirin. Reduce heat and cook, covered, stirring occasionally (or shaking the pan) until the fennel is quite soft and caramelized at the edges of the slices.
While the fennel cooks, bring a pot of salted water to the boil with enough water to generously cover the pasta. Cook al dente.
When the pasta is done, using a slotted spoon, transfer it to the skillet with the fennel. Stir in a handful of pine nuts (or walnut pieces if pine nuts are too precious for you) and a generous grating of lemon zest and squeeze of lemon juice). Stir gently to combine and serve immediately.