Bucatini with Sun-Dried Tomato, Fennel and Chili

Difficulty:
1/5

Made with mostly pantry ingredients, this sundried tomato pasta is a super easy recipe that’s perfect for a busy weeknight. But you’ll love it so much that it’s worthy of a weekend or date night menu too!

Ingredients:

  • ¼ cup (60 ml) extra virgin olive oil
  • 2 cloves garlic, smashed
  • ½ head fennel, bulk and stalk bottoms thinly sliced and fronds reserved for plating
  • ¼ teaspoon (1.25 ml) red pepper flakes
  • 2 cups (470 ml) sundried tomatoes, drained and sliced
  • Salt
  • 12 ounces (340 g) bucatini
  • Grana Padano, grated, to garnish

Method:

  • Bring a large pot of salted water to a boil over high heat.
  • Meanwhile, heat the oil in a large sauté pan over medium-low heat. Add the sundried tomatoes and garlic and pepper flakes and allow to sweat, stirring occasionally, until the garlic has softened, about 3 minutes.
  • Stir in the fennel and red pepper flakes and cook until the fennel has softend, about 5 minutes.
  • Season the mixture sparingly with salt. Add the pasta to the boiling water and cook 1 minute less than the package directions.
  • Drain the pasta, reserving about 1 cup (240 ml) of the cooking water. Add the pasta to the sundried tomatoes and fennel and toss, ladling in some of the reserved water while tossing.
  • Transfer the pasta to a large bowl, sprinkle with lots of Grana Padano, garnish with fennel fronds, and serve immediately.