Pasta with Fennel and Tomatoes

Pasta with Charred Skillet tomatoes 1

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 Charred Skillet tomatoes 2

Pasta with Fennel and Tomatoes


For the Tomatoes (Same as in the post of the Skillet Charred Tomatoes)

  1. 1 tablespoon extra-virgin olive oil
  2. 2 pint small(cherry, candy or grape) tomatoes
  3. 1.5  teaspoon fennel seeds
  4. 1/2 Cup  basil leaves, chopped or roughly torn
  5. Salt and freshly ground pepper

For the Pasta: (use your own proportions here;-))

  1. 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)
  2. Salt & Pepper
  3. 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.

Pasta with Charred Skillet tomatoes 3

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!

Pasta with Charred Skillet tomatoes 4

Sending the pasta to Joanna of Eat Well with Others, who is Hosting the PPN#134.

Related Posts:

Iron Skillet Spaghetti

Chicken & Roasted Capsicum Pasta

Agnolotti with Sundried Tomatoes, Peppers, Almonds & a hint of Saffron

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