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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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this pasta dish from an old Cooks Illustrated is a winner. Toothsome, savory, subtly sweet and sour, and easy to make. I admit to adjusting and adding my own touches. Ingredients:
fennel bulb sliced thinly-stalks saved for stock, fronds chopped and reserved |
one onion. in thin half moons |
bunch of kale, parboiled, stems removed |
olive oil |
salt |
pepper |
wee bit red pepper flakes |
cup of water or chicken broth |
balsamic vinegar |
1/4 cup parmesan, finely grated |
1 pound spaghetti, boiled al dente while making sauce, so it is all done at the same time |
Directions:
1. Cook fennel and onion in the olive oil slowly, until tender and beginning to brown.
2. Add kale and cook about 5 minutes, sprinkling with salt, pepper and pepper flakes.
3. Add cup of the hot pasta water or chicken broth, the balsamic vinegar to taste, and stir in the cheese.
4. Drain pasta, add to sauce and mix.
5. Sprinkle with fennel fronds, and serve, with additional cheese if you wish, and extra grind pepper.
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