Bacon, fennel and tomato pasta
Prep
20 min
Total
30 min
Serves
4-6
The fennel and stewed tomatoes add natural sweetness to this quick and inexpensive pasta, perfect for the whole family.
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Ingredients
1
fennel root bulb, trimmed, rinsed and cut into 1/4" slices
1 tsp
extra virgin olive oil
1 tsp
butter
5 cloves
garlic, coarsely chopped
7 strips
fully cooked, low sodium bacon, cut into 1/2" pieces
1 can
Italian stewed tomatoes
1/4 tsp
fresh ground pepper
1/2 tsp
hot chili flakes
3 1/2 cups
penne
8
croutons, crushed
grated parmesan cheese, optional
Instructions
- Heat a large nonstick frying pan over medium heat. Add oil, butter and fennel, garlic and bacon to pan. Cook until fennel is just soft. Add tomatoes with liquid and spices. Reduce heat to a low simmer and cook uncovered, stirring occasionally.
- Cook pasta according to package directions, approximately 11 minutes.
- Drain pasta and rinse under hot water in colander. Return to pasta pot and toss in a small amount of olive oil if you wish.