Farfalle with Roasted Fennel and Swordfish

The fennel are in season and I never noticed how rigorously they grew here, you see them sprouting up with their feathery fronds on the side of the road in Puglia. So beautiful. I love how fresh fennel tastes, but also love its versatility when you cook it.

I have been really bad at the market, buying more than I can cook, forgetting how small our fridge is and that the vegetables here don’t last forever. I can’t help myself, I think I also forget that the market is there everyday, even in the evenings, so I don’t have to wait another week before getting my veggie fix. This fennel was starting to go, so to avoid throwing it away, I popped it in the oven and roasted it to toss in a pasta with cherry tomatoes and swordfish. I will hopefully learn to hold back at the market, also because I honestly enjoy going there, I might as well go everyday!

Farfalle with Roasted Fennel and Swordfish

  • 1 fennel bulb, sliced
  • 1 small swordfish steak, cut into small cubes
  • 1 cup of cherry tomatoes, quartered
  • 3 tbsp extra virgin olive oil
  • 2  cloves garlic, peeled and left whole
  • 2 tbsp raisins
  • 1/2 lb of farfalle
  • salt for pasta water

Preheat the oven to 400°. Peel the rough outer layer of the fennel and wash thoroughly. Cut in half lengthwise and thinly slice. Dry with a kitchen towel and toss in one tbsp of extra virgin olive oil, place on a baking pan and roast in the oven for about 15 minutes or until the fennel has nicely caramelized.

Fill a large pot with water for the pasta. Bring to a boil over high heat.

Heat the remaining oil in a wide saucepan over medium-high heat, add the whole cloves of garlic. When garlic starts to sizzle toss in the fennel the raisins and the swordfish, let simmer for a few minutes and then add tomatoes. Simmer for about 10 minutes, or until the tomatoes start to break up and release their liquids.

Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente. When the pasta is perfectly al dente, add a cup of the pasta water to the sauce, turn up the heat and drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor.

Two Years Ago: Black-Eyed Peas With Collard Greens

~ by italicious on May 3, 2012.

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