Primi Piatti: Pasta, Rice, Soups

Pasta with Mature Cheddar, Cherry Toms and Wild Fennel Sauce

This sauce is very easy to prepare at home. We have used ingredients that together give an enveloping taste with a fresh note from the fresh wild fennel. Fennel seeds are a nice alternative too or if you want to be daring, use fresh chopped mint. The Mature Cheddar gently wraps everything up without being too overpowering.


Serve 2, Preparation 10 mins, Cooking about 20 – 25 mins

  • Pasta, 180 g
  • Mature Cheddar sliced, to taste
  • Cherry toms, about 10
  • Red onion, 1
  • Wild Fennel, a couple of sprigs
  • Salt and Pepper, to taste
  • EVOO – Extra Virgin Olive Oil, 2tbsp

Method

Heat a pot of salted water and as soon as it comes to the boil, pour in the pasta of your choice. We opted for a short spelt pasta.

Thinly slice the red onion and stew it gently in 2 tablespoons of EVOO in a pan. Add a little water if necessary.

Add the whole cherry tomatoes, turn up the heat and fry for 5 minutes. Add the wild fennel, season with salt and pepper, cover with a lid and cook until the cherry toms soften.

Tip: If you don’t like the skin on the cherry tomatoes, cut them crosswise, blanch them for a few minutes, then put them under running water or iced water and peel them.

Turn off the heat, add the mature cheddar and let it melt and slowly mix with the rest of the ingredients.

Drain pasta, add it to the frying pan, stir, serve with a few little pieces of Mature Cheddar on top.

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