This is a great, quick, easy and yummy pasta dish. As a child I was brought up with fennel as a snack. It's great after lunch or dinner(sometimes drizzled with a little olive oil and balsamic vinegar). If I would bring for lunch at work everyone would think I was eating onions! Not many people have experimented with fennel...so this recipie allows people to experience this great vegetable in a new and delicious way. Enjoy!
Portion size8 servings
(can be whole wheat if you like)
extra virgin olive oil
2 1/2 cups
coarse sea salt
Canadian back bacon
1. In a non stick skillet, over medium heat fry up the bacon which should be cut into medium pieces. Once bacon is cooked, place crumbled bacon on a paper towel sheet to allow the oil to drain. In the same skillet, heat oil (2 tsp) then lightly saute the thinly sliced onion, thinly sliced fennel and two cloves of garlic until all the flavours have caramelized together. Once a nice golden brown colour, place them on a paper towel to drain any excess oil. 2.Meanwhile, in another large pot add 2 tsp. of oil and lightly saute 2 cloves of chopped garlic, add diced tomatoes, oregano, pinch of salt and capers. Let tomato sauce come to a light boil and then have it simmer. Once sauce has simmered for about 20-25 mins. transfer the onions, fennel and Canadian back bacon into the tomato sauce and allow it to continue simmering. 3.In another large pot bring to boil some salt & water and cook the fusilli pasta until tender but firm (for about 12-14 minutes depending on brand). Drain it and return to pot. Add tomato mixture and 1/2 the cheese, toss to coat all the pasta. Serve in bowl and sprinkle with an additional parmesam cheese (as much or as little depending on how much you like your cheese).