This is a very tasty, cheap and easy midweek supper containing one of my favourite ingredients, fennel. Unbelievably good roasted.
This served two large portions, but would easily stretch to three lunches or lighter dinners.
The parsley brings some much needed colour and an added freshness to the dish. I only use wholewheat penne; it has more flavour and it’s better for you.
You could also try this with some roasted garlic cloves or fresh asparagus in the mix, although it’s out of season now.
- About 200g penne pasta
- 1 head of fennel, chopped, discarding the core and stringy parts
- 1 onion, peeled, quartered and sliced
- 1 tablespoon fennel seeds, roasted
- 100ml chicken stock
- A large handful of chopped parsley
- Olive oil
- Salt and pepper
- Roast the chopped onion and fennel in olive oil for about 20 mins, or until the fennel begins to turn slightly crisp at the edges.
- Meanwhile, dry fry the fennel seeds over a medium heat for a few minutes (you could also grind in a spice grinder or pestle and mortar, but only dry frying releases the aniseed flavour and sweet aromas).
- As the fennel comes close to being ready, cook your pasta – it’s ready when it’s tender but still has a bite.
- Drain the pasta, add the onion and fennel mix, 100g of warm chicken stock, and the parsley. Mix well, add a good seasoning of salt and pepper, and serve.