Sauteed Leek and Fennel Pasta recipe

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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

Nutrition Info

564.1 calories
carbohydrate: 99.5 g
cholesterol: 4.4 mg
fat: 10.4 g
fiber: 5.5 g
protein: 18.4 g
saturatedFat: 2.1 g
servingSize: -
sodium: 362 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

This pasta offers robust savory flavors while feeling pretty light. The leek and fennel perfectly complement the acidity of the tomato marinara. Adapted from Hema's Mixed Bag blog.

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