Yes we have said adieu to summer, there is a slight nip in the air, & I love it. My yard looks bathed, happy & fresh. Finally it is sinking in that Fall is here. The tomatoes are growing, so are the bell peppers & hot peppers & other little things.
Dear Readers, I know I have not been visiting you all regularly, neither am I blogging with the intensity & speed as I used to. Under certain circumstances, my two feet need to be as “sedentary” as they can & am not allowed to explore my kitchen as I would want to. I don’t know if my blogging is going to take a break, but my kitchen is almost at that state now. I will be posting sometimes, most of them from my draft – I would say a good time to clear up the mess in my draft folder. Please excuse me if I haven’t been able to visit you & leave a comment & thanks for your support!
This is a Pasta dish which is as simple as can be. I had made this the same day I had cooked the Skillet Charred Tomatoes with Fennel & Basil & have been doing it pretty frequently since then, for we fell in love with the freshness of the colors & flavors in the dish. Besides, it cooks really fast. The main inspiration behind this recipe is Ilva’s Recipe.
Pasta with Fennel and Tomatoes
For the Tomatoes (Same as in the post of the Skillet Charred Tomatoes)
- 1 tablespoon extra-virgin olive oil
- 2 pint small(cherry, candy or grape) tomatoes
- 1.5 teaspoon fennel seeds
- 1/2 Cup basil leaves, chopped or roughly torn
- Salt and freshly ground pepper
For the Pasta: (use your own proportions here;-))
- Any kind of pasta you would want – feel free to use whole wheat pastas ( I used Spaghetti here but have also used Orzo at other times)
- Salt & Pepper
- More Extra Virgin Olive Oil, Pepper & Basil for Garnish
To prepare the tomatoes, refer to the post for The Skillet Charred Tomatoes with Fennel & Basil.
Cook the pasta till al dente & drain, but reserve the water.
In a skillet, add the already roasted Tomatoes, pop about half of the tomatoes with a spatula & have the juice come out, add some of the reserved pasta water, (add some salt & pepper if you need) & cook for about 3-4 minutes at high heat till there is about a few spoon full of extra juice/sauce in the pan; enough to lightly coat the pasta.
Switch off the heat, add the pasta, some extra virgin olive oil & toss to combine well.
Garnish with more Pepper & Fresh Basil.
If you love the flavor of Fennel, you are going to love this! A chilly evening, some good company & wine & a bowl of warm & very aromatic pasta dressed in vibrant hues. Enjoy!
Sending the pasta to Joanna of Eat Well with Others, who is Hosting the PPN#134.