Vermicelli Al Finocchio
- 1 pound vermicelli
- 1 tablespoon salt + 2 teaspoons
- 1/2 cup olive oil
- 1 cup sliced scallions
- 2 large garlic cloves, minced
- 1 cup thinly sliced fresh fennel
- 1 pound fresh plum tomatoes, peeled, seeded, and chopped
- 1 cup frozen peas, thawed
- 1 teaspoon crushed fennel seeds (see TIP)
- 6 large fresh basil leaves
- 2 tablespoons chopped Italian parsley
- 1 tablespoon minced fresh sage or 1 teaspoon dried sage
- Freshly ground black pepper to taste
- Grated parmigiano or pecorino romanornBring a large pot of water to a boil. Add the vermicelli and 1 tablespoon of the salt and cook, stirring often, until it is al dente, about 6 to 8 minutes.
- Meanwhile, heat the oil in a large pan. Add the scallions and saute until soft and translucent, about 3 to 5 minutes. Add the garlic and saute until it is soft, about 2 to 3 minutes. Toss in the fresh fennel and saute, stirring occasionally, until tender, about 5 to 7 minutes. Stir in the tomatoes and cook about 5 minutes. Add the peas, fennel seeds, basil, parsley, sage, remaining salt, pepper, and 1/2 cup water; stir and continue cooking until the liquid is reduced, about 6 to 8 minutes. Simmer on low until the pasta is cooked.
- When the vermicelli is cooked, drain well and transfer it to a serving bowl. Pour the fennel sauce over it and mix well.
- OPTIONAL: rnSprinkle Grated parmigiano or pecorino romano on top.rnUse the fennel leaves for garnish.
- TIP: rnTo crush the fennel seeds, use a mortar and pestle or a spice grinder on a coarse setting. Or, place the seeds on a cutting board, lay the blade of a knife flat down on the seeds and press firmly with your hand. Alternatively, you can roll a rolling pin or other heavy object over them. The seeds do not have to be completely pulverized.
vermicelli, salt , olive oil, scallions, garlic, fresh fennel, tomatoes, frozen peas, fennel seeds, fresh basil, italian parsley, fresh sage, freshly ground black pepper
Taken from food52.com/recipes/21390-vermicelli-al-finocchio (may not work)