About this recipe
This pasta recipe is simple yet flavorful. It uses sautéed fennel, onions, garlic, and puréed tomatoes tossed with your favorite type of pasta. The dish uses a fennel bulb as the star ingredient. It can be topped with freshly grated Parmesan or nutritional yeast for a plant-based option, and it’s easily customizable for those who like to add a bit of heat with red pepper flakes.
Why fennel?
Fennel is a super versatile vegetable that brings a light, subtle anise-like flavor, balancing out the acidity of tomatoes. It softens up really nicely when sautéed and adds a sweet, subtle aroma that takes any pasta dish up a notch. And hey, it’s also packed with health benefits, like helping with digestion and giving you a good dose of vitamins A and C.
Ingredients
- Olive oil
- Fennel bulb, thinly sliced (reserve the fronds for garnish)
- Onion and garlic
- 28 oz pureed tomatoes
- Red pepper flakes
- Fennel seeds
- 12 oz pasta
- Freshly grated Parmesan
How to make
- Cook the pasta according to package instructions.
- Sauté sliced fennel and onion in olive oil until soft and slightly caramelized. Add garlic and cook until fragrant. Add the fennel seeds and red pepper flakes with a big pinch of salt.
- Stir in the crushed tomatoes and simmer for 5-7 minutes.
- Add cooked pasta to the sauce, toss together, and add reserved pasta water gradually as needed.
- Serve warm, garnished with fennel fronds, Parmesan, vegan parm or prepared nutritional yeast, and a drizzle of olive oil if desired.
Frequently asked questions
Tomato Fennel Pasta
If you're craving a flavorful and easy-to-make meal, this Tomato Fennel Pasta should be at the top of your list. This recipe is perfect for those seeking a comforting, savory dish with a hint of licorice from fennel and a bit of spice from the chili pepper flakes.
Ingredients
- 1 tablespoon olive oil
- 1 fennel bulb thinly sliced (reserve the fronds for garnish)
- 1 onion sliced
- 3 garlic cloves minced
- 28 oz pureed tomatoes canned
- 1/2 teaspoon red pepper flakes optional
- Salt and black pepper to taste
- 1 teaspoon fennel seeds
- 12 oz pasta bucatoni, spaghetti, or any pasta of choice
- Freshly grated Parmesan or nutritional yeast for a plant-based option
Instructions
- Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large pan over medium heat. Add the sliced fennel and onion and cook for about 5-7 minutes until soft and slightly caramelized. Add the garlic and cook for another minute until fragrant. Add the red pepper flakes, the fennel seeds and a big pinch of salt.
- Stir in the pureed tomatoes and bring to a simmer, cook for 5-7 minutes, stirring occasionally.
- Add the cooked pasta to the pan with the sauce. Toss everything together, adding reserved pasta water a little at a time until you reach your desired consistency.
- Garnish with fennel fronds, Parmesan (or nutritional yeast), and a drizzle of olive oil if desired. Serve warm.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil to revive the sauce, and warm on the stovetop or microwave.
- Be sure to cook it al dente so it retains its texture when mixed with the sauce.
- Reserved pasta water is your best friend! The starchy water helps to bind the sauce to the pasta, making the dish extra creamy and delicious.
Nutrition
Serving: 1sergingCalories: 445kcalCarbohydrates: 86gProtein: 16gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 304mgPotassium: 1076mgFiber: 9gSugar: 15gVitamin A: 581IUVitamin C: 28mgCalcium: 131mgIron: 4mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Latest posts by Alejandra Graf (see all)
- Quinoa Black Bean Salad with Cilantro Mint Dressing - March 23, 2025
- Thai-Style Red Curry Meatballs (Easy, Creamy & Full of Flavor) - March 21, 2025
- Alcohol-free pineapple mint margaritas - March 19, 2025