Sauteed Leek And Fennel Pasta Recipe

Name: Sauteed Leek And Fennel Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package bucatini pasta; 2 tablespoons olive oil, divided; 5 cloves garlic, minced, divided; 1 teaspoon Italian seasoning; 1 bay leaf; 1 (14 ounce) can stewed tomatoes; 1 large fennel bulb, trimmed and thinly sliced; 2 leeks, chopped; salt and ground black pepper to taste; 1 pinch red pepper flakes; 2 tablespoons chopped fennel greens; grated Parmesan cheese, or to taste

Servings: persons

1 (16 ounce) package bucatini pasta
2 tablespoons olive oil, divided
5 cloves garlic, minced, divided
1 teaspoon Italian seasoning
1 bay leaf
1 (14 ounce) can stewed tomatoes
1 large fennel bulb, trimmed and thinly sliced
2 leeks, chopped
salt and ground black pepper to taste
1 pinch red pepper flakes
2 tablespoons chopped fennel greens
grated Parmesan cheese, or to taste

1
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook pasta uncovered, stirring occasionally, until firm to the bite and almost tender, 9 to 11 minutes. Drain, reserving 1/4 cup pasta water. Run cold water over pasta.
2
Heat 1 tablespoon oil in a pot over medium heat. Add 2 garlic cloves, Italian seasoning, and bay leaf. Cook and stir until garlic is fragrant, about 1 minute. Add tomatoes and mash with with a potato masher to break down. Stir and reduce heat to medium-low; let simmer.
3
Heat remaining olive oil in a Dutch over medium-low heat. Add sliced fennel, leeks, a pinch of salt, and remaining garlic. Cook and stir until tender, 5 to 7 minutes. Add red pepper flakes and another pinch of salt. Add the tomato sauce and reserved pasta water; stir to combine. Add the pasta and let simmer until heated through, 2 to 4 minutes. Season with salt and pepper.
4
Place pasta in bowls and garnish with fennel fronds and Parmesan cheese.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (16 ounce) package bucatini pasta, 2 tablespoons olive oil, divided, 5 cloves garlic, minced, divided, 1 teaspoon Italian seasoning, and more.

Yes, Sauteed Leek And Fennel Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Leek And Fennel Pasta

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