Mixed Bag

Sautéed Leek and Fennel Pasta

Servings

2people

Servings

2people

Ingredients

1 large fennel bulbtop trimmed and sliced into thin slices
2 leekscleaned and chopped
3-4cloves garlicwe love garlic so we add a lot of it…enough to keep an army of vampires away, but you go ahead and adjust according to your taste
lbs pastaI haven’t said how much because I personally never follow the amount of pasta they put on recipes. 12 oz of spaghetti, 2lbs of penne…what is that? My measure is two handfuls per person. It works perfectly every time! – I used penne.
1cup store bought marinara sauce
1pinch red chilli flakes
salt and pepperto taste
freshly grated parmesan cheese
1tbsp olive oil

Instructions

Cook pasta in boiling, salted water till it is al dente.
Reserve some of the cooking liquid.
Drain and set aside.
Heat olive oil in a skillet.
When it shimmers, add the leeks and the garlic and a pinch of salt.
Saute till leeks are tender.
Add fennel slices and chili flakes and another pinch of salt.
Saute till fennel is cooked through.
Add marinara sauce and some of the cooking liquid.
Add the rest of the salt and pepper.
Add the drained pasta and let it cook in the sauce for a couple of minutes.
Mix in some parmesan cheese and serve.
Top it with some extra freshly grated parmesan cheese. You can never have too much cheese 🙂