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🍽️ Fennel Pasta with Crispy Bread Crumbs and Cheese

691 kcal · 30 min · 4 servings

Ingredients

• 500 g pasta (e.g. Casarecce or Gemelli)
• salt
• 1 fennel bulb
• 1 garlic clove
• 3 tbsp olive oil
• 2 tomatoes
• 120 ml dry white wine
• pepper (from the mill)
• 2 slices white bread
• 2 tbsp pine nuts
• 2 tbsp freshly chopped parsley
• 50 g grated cheese (e.g. Alpine cheese)

Instructions

1. 1. Cook the pasta in salted water until al dente.
2. 2. Wash the fennel thoroughly.
3. 3. Cut off the hard bottom base of the fennel.
4. 4. Slice the fennel into thin strips.
5. 5. Set aside the green fennel fronds for garnish.
6. 6. Peel the garlic.
7. 7. Finely chop the garlic.
8. 8. Heat 1 tablespoon of oil in a hot pan.
9. 9. Sauté the fennel and garlic for 1 to 2 minutes until translucent.
10. 10. Pour boiling water over the tomatoes.
11. 11. Plunge the tomatoes into cold water.
12. 12. Remove the skin from the tomatoes.
13. 13. Quarter the tomatoes.
14. 14. Remove the seeds from the tomatoes.
15. 15. Dice the tomatoes.
16. 16. Add the tomatoes to the fennel in the pan.
17. 17. Deglaze the vegetables with wine.
18. 18. Simmer everything for 2 to 3 minutes until tender.
19. 19. Season the mixture with salt and pepper.
20. 20. Remove the hard crust from the bread.
21. 21. Tear the bread into small pieces.
22. 22. Heat the remaining oil in a second pan.
23. 23. Fry the bread pieces together with the pine nuts until lightly golden brown.
24. 24. Stir the parsley into the bread mixture.
25. 25. Drain the pasta.
26. 26. Reserve a little cooking water from the pasta.
27. 27. Toss the pasta with the vegetables.
28. 28. Add a splash of pasta water if needed to bind the sauce.
29. 29. Place the pasta in a bowl.
30. 30. Sprinkle the pasta with the bread mixture.
31. 31. Sprinkle the pasta with the cheese.
32. 32. Garnish the pasta with the reserved fennel fronds.
33. 33. Serve the dish.

Nutrition per serving

• kcal: 691
• Protein: 24 g · Fett/Fat: 17 g · Carbs: 104 g