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Linguine with Fennel and Onions

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
8 servings
Dinner
Linguine with Fennel and Onions
Ingredients
  • 2 large fennel bulbs
  • 2 onions
  • 1/2 cup extra-virgin olive oil
  • 1 cup white wine
  • 1 (16 ounce) package linguine pasta
  • 4 roma (plum) tomatoes, seeded and cut into 1/4-inch dice
  • 2 lemons, juiced
  • 1/4 cup pine nuts
  • 1 cup freshly shaved Parmesan cheese
Instructions
1
Preparation of Fennel and Onion Mixture
2
Slice fennel bulbs into two halves lengthwise, discarding the tough cores. Thinly slice each half of fennel into delicate strips. Peel onions and cut them in half lengthwise, then slice each half into thin strips.
3
Cooking Fennel and Onion Mixture
4
Heat a generous amount of olive oil in a large skillet over medium heat. Gently stir the fennel and onions as they cook, allowing them to soften until translucent, approximately 8 minutes. Next, pour in a glass of white wine and increase the heat to medium-high, stirring constantly as it reduces by nearly half and the fennel and onions begin to develop a rich brown color, around 8-10 minutes.
5
Cooking Linguine
6
Bring a large pot of salted water to a rolling boil. Cook the linguine until it reaches an al dente texture, about 11 minutes. Drain the pasta and set it aside to keep warm. Reserve a quarter cup of the pasta water for later use.
7
Merging Fennel and Linguine
8
Add sliced tomatoes to the fennel mixture, allowing them to soften slightly as they cook for about 3 minutes. Combine lemon juice and pine nuts with the vegetables.
9
Merging Linguine with Fennel
10
Gradually stir the cooked linguine into the fennel mixture, incorporating a reserved quarter cup of pasta water to achieve a smooth consistency. Cook the combined pasta and vegetables over high heat, stirring constantly until hot and fully incorporated, approximately 2 minutes.
11
Serving
12
Serve the fennel and linguine mixture in a large serving bowl, topping it with shaved Parmesan cheese.