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Tagliatelle with Caramelized Fennel & Tomatoes | Fine Summer Delight
(0)
30 min
Quick
Gurkerl Küche
Feinste Bandnudeln mit sanft karamellisiertem Sommerfenchel, sonnengereiften Cherrytomaten, gerösteten Pinienkernen und Grana Padano. Ein unkomplizierter italienischer Pastagenuss für Genießer!
Ingredients
Preparation method
Preparation
Wash the fennel thoroughly and set aside the delicate fennel fronds for later garnish. Halve the bulbs, cut out the core in a wedge shape, and slice the fennel into thin strips. Peel the garlic and slice thinly. Wash and halve the cherry tomatoes.
Toast the pine nuts in a non-stick pan without adding fat over medium heat until golden brown, transfer to a small plate, and leave to cool.
Instructions
Bring a large pot of generously salted water to a boil. Cook the tagliatelle al dente according to the package instructions. Before draining, reserve about 100 ml of the starchy pasta cooking water and set aside.
Chef's tip
For an extra aromatic touch: After sautéing the fennel, deglaze the pan with a small splash of dry white wine and let it reduce briefly before adding the butter and pasta water.
The delicate fennel fronds lend the dish a fresh, invigorating aniseed flavor – so be sure to use them as a topping!
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