Why Fennel and Marinated Feta Pasta?
I don't often cook pasta for myself as I tend to get carried away and end up with enough pasta for 6! (Maybe this explains why Italians always have big family meals).
I have started to learn my lesson and try to only cook pastas for 1-2 that are full of flavour yet only use up to 5 ingredients (excluding the pantry staples).
Although the cooking time isn’t extremely slow – I like to call the fennel slow cooked as it is cooked gently over a low heat to help create flavour.
This pasta is great served hot or cold the next day for lunch.
2 small fennel, frond removed and reserved
3 tablespoons olive oil
2 garlic cloves, sliced
zest and juice of 1 lemon
200g dried good quality pasta
100g marinated fetta, crumbled
Quarter each fennel and slice into 1 cm thick slices.
Heat oil in a large frypan over medium low heat. Add the garlic and good pinch of salt. Cook for 3-4 minutes, stirring until fragrant. Add the fennel and cook for 10-15 minutes, stirring until the fennel is soft.
Meanwhile cook the pasta in plenty of salted boiling water according to packet instructions or until al dente.
Add the lemon zest and juice and cook for a further 2 minutes and turn off the heat.
Drain the pasta, reserving 1-2 tablespoons of cooking water and add to the pan with the fennel.
Finely chop the reserved fennel fronds.
Gently toss through the pasta and fennel fronds and season with salt and pepper.
Serve topped with marinated feta and fennel flowers (if available).