{"id":9272,"date":"2009-10-05T13:49:46","date_gmt":"2009-10-05T20:49:46","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=9272"},"modified":"2009-10-05T14:28:59","modified_gmt":"2009-10-05T21:28:59","slug":"pasta-with-fennel-and-tomatoes","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/pasta-pizza\/pasta-with-fennel-and-tomatoes\/","title":{"rendered":"Pasta with Fennel and Tomatoes"},"content":{"rendered":"


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\n\"Pasta
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\nYes we have said adieu to summer, there is a slight nip in the air, & I love it. My yard\u00a0 looks bathed, happy & fresh. Finally it is sinking in that Fall is here.\u00a0 The tomatoes are growing, so are the bell peppers & hot peppers & other little things.<\/p>\n

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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!<\/p>\n

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<\/a><\/strong> & 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<\/a>.
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\n\"Pasta
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Pasta with Fennel and Tomatoes<\/h3>\n


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Ingredients:<\/strong><\/em><\/p>\n

For the Tomatoes <\/strong>(Same as in the post of the Skillet Charred Tomatoes<\/a><\/em>)<\/p>\n

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  1. 1 tablespoon extra-virgin olive oil<\/strong><\/li>\n
  2. 2 pint small<\/strong>(cherry, candy or grape) tomatoes<\/strong><\/li>\n
  3. 1.5\u00a0 teaspoon fennel seeds<\/strong><\/li>\n
  4. 1\/2 Cup\u00a0 basil leaves, chopped or roughly torn
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  5. Salt and freshly ground pepper<\/strong><\/li>\n<\/ol>\n

    For the Pasta: (use your own proportions here;-))
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    1. Any kind of pasta you would want – feel free to use <\/strong>whole wheat pastas<\/strong> ( I used Spaghetti here but have also used\u00a0 Orzo at other times)
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    2. Salt & Pepper<\/strong><\/li>\n
    3. More Extra Virgin Olive Oil, Pepper & Basil for Garnish<\/strong><\/li>\n<\/ol>\n


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      Preparation:<\/strong><\/em><\/p>\n

      To prepare the tomatoes, refer to the post for The Skillet Charred Tomatoes with Fennel & Basil<\/a>.<\/p>\n

      Cook the pasta till al dente & drain, but reserve the water.<\/p>\n

      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)\u00a0 & 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.<\/p>\n

      Switch off the heat, add the pasta, some extra virgin olive oil\u00a0 & toss to combine well.<\/p>\n

      Garnish with more Pepper & Fresh Basil.<\/p><\/blockquote>\n

      \"Pasta
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      \nIf 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!
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      \n\"Pasta
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      \nSending the pasta to       Joanna of Eat Well with Others<\/a>, who is Hosting the PPN#134<\/a>.
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      \nRelated Posts:<\/em><\/strong><\/p>\n

      Iron Skillet Spaghetti<\/a><\/strong><\/p>\n

      Chicken & Roasted Capsicum Pasta<\/a><\/strong><\/p>\n

      Agnolotti with Sundried Tomatoes, Peppers, Almonds & a hint of Saffron<\/a><\/strong>
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