Sauteed Leek and Fennel Pasta recipe
All Recipes Main Dish Recipes Pasta
Ingredients
- 1 (16 ounce) package bucatini pasta 2 tablespoons olive oil, divided 5 cloves garlic, minced, divided 1 teaspoon Italian seasoning 1 bay leaf 1 (14 ounce) can stewed tomatoes 1 large fennel bulb, trimmed and thinly sliced 2 leeks, chopped salt and ground black pepper to taste 1 pinch red pepper flakes 2 tablespoons chopped fennel greens grated Parmesan cheese, or to taste
Nutrition Info
- 564.1 caloriescarbohydrate: 99.5 gcholesterol: 4.4 mgfat: 10.4 gfiber: 5.5 gprotein: 18.4 gsaturatedFat: 2.1 gservingSize: -sodium: 362 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Sauteed Leek and Fennel Pasta
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook pasta uncovered, stirring occasionally, until firm to the bite and almost tender, 9 to 11 minutes. Drain, reserving 1/4 cup pasta water. Run cold water over pasta.
Heat 1 tablespoon oil in a pot over medium heat. Add 2 garlic cloves, Italian seasoning, and bay leaf. Cook and stir until garlic is fragrant, about 1 minute. Add tomatoes and mash with with a potato masher to break down. Stir and reduce heat to medium-low, let simmer.
Heat remaining olive oil in a Dutch over medium-low heat. Add sliced fennel, leeks, a pinch of salt, and remaining garlic. Cook and stir until tender, 5 to 7 minutes. Add red pepper flakes and another pinch of salt. Add the tomato sauce and reserved pasta water, stir to combine. Add the pasta and let simmer until heated through, 2 to 4 minutes. Season with salt and pepper.
Place pasta in bowls and garnish with fennel fronds and Parmesan cheese.