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.