Spaghetti with Oven Roasted Tomatoes and Caramelized Fennel
Serves
2
Total Time
2hrs 50mins
Calories
750
I like that the tomatoes in this pasta are fresh, not canned. Their flavor is enhanced by roasting them in the oven. This step can be done ahead of time.
- Tomato910 ghalved
- Olive oil5 tablespoons
- Salt & pepperas needed
- Fresh thyme3 sprigs
- Fennel bulb1finely sliced
- Saltas needed
- Spaghetti225 g
- Fresh parsley2 tablespoonsfinely chopped
- Breadcrumbs45 gtoasted
- Fresh chili2finely chopped
- Red onion1finely sliced
Ingredients
- 1. Pre-heat oven - 120°C / 250°F
- 2. Mix in tomato, olive oil and salt & pepper in a clean medium bowl
- 3. Line a clean baking sheet with parchment paper
- 4. Transfer tomatoes to baking sheet and add fresh thyme
- 5. Roast until soft then set aside - 2 hr
- 6. Add olive oil and fennel bulb to a clean medium cast iron skillet
- 7. Cook until browned - medium heat
- 8. Add olive oil and red onion and cook until softened
- 9. Add fresh chili and cook - approx 2 min
- 10. Chop tomatoes, transfer them to medium cast iron skillet then set aside
- 11. Add salt and water to a clean saucepan, bring to boil and cook pasta until al dente accordingly to package instructions
- 12. Drain and reserve liquid
- 13. Transfer pasta to the cast iron skillet and together with slotted spoon
- 14. Turn medium cast iron skillet - high heat
- 15. Add fresh parsley and olive oil
- 16. Top with breadcrumbs
- 17. Warm up and serve
Method
Make this recipe in the Fresco Recipes App
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