Wild Fennel Pasta: Easy and Delicious Recipe
Ingredients
- 2 pugni Wild Fennel or 2 fresh fennel if not available
- 500 g Bucatini Pasta
- Olive Oil
Instructions
- Cook wild fennel in a pot of salted water for about 10 minutes. If you do not have wild fennel, you can use 2 fresh fennels.
- Drain the fennel, chop it finely and keep it aside.
- In the fennel cooking water, boil the bucatini until al dente.
- Drain the pasta and toss with the chopped fennel and a drizzle of raw olive oil.
Notes
For an even more aromatic touch, you can add a pinch of chopped red pepper to the chopped fennel. This will give your pasta a pleasant spicy heat. If you prefer a lighter version, you can replace the bucatini with whole wheat pasta.