Fennel pasta with a chilli citrus crumb
The caramelised fennel adds a mellow sweetness to this pasta recipe, while lemon zest and chilli add a little zing
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 3tbsp olive oil
- 1large fennel bulb, finely sliced, green fronds reserved to serve
- 1long shallot, finely sliced
- 2garlic cloves, finely chopped
- 3tbsp pine nuts
- 2tsp thyme leaves
- 200g short pasta shapes
- 100ml dry white wine
- 1red chilli, finely chopped
- 30g panko breadcrumbs
- 1lemon, zested
- ½orange, zested
Instructions
Step 1
Warm 2 tbsp of the oil in a large frying pan, then fry the fennel and shallot with a pinch of salt over a medium-low heat for 40-50 mins, stirring regularly, until the fennel turns a deep gold and is very soft, almost like a paste. Keep adding splashes of water or the pasta cooking water if it's starting to stick to the pan. Cook the pasta following pack instructions until al dente. Once the fennel has caramelised, add the garlic, pine nuts and half the thyme, and fry for 1 min.Step 2
Pour the wine over the fennel and bring up the heat slightly. Bubble for a few minutes until evaporated while you make the crumb. In another frying pan, heat the remaining oil over a medium heat and fry the remaining thyme and chilli for a few minutes until fragrant. Stir in the breadcrumbs and fold into the spiced oil for a few minutes until they start to turn a little golden. Transfer to a bowl and stir through the citrus zests.Step 3
Tip the pasta into the fennel pan, with a splash of the cooking water, and toss well. Serve in warmed bowls with the crumb scattered over the top and the reserved fennel fronds.