Fennel Pasta with a Chilli Citrus Crumb

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Salt

  Table

  1 dash or 0.4g

• Garlic

  Raw

  2 cloves, minced or 6g

• Pine nuts

  Nuts, dried

  3 tbsp or 25g

• Thyme

  Spices, dried

  2 tsp, leaves or 2g

• Pasta

  Corn, dry

  8 oz or 227g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Bread crumbs

  Dry, grated, plain

  4 tbsp or 27g

• Lemon zest

  1 lemon or 4g

• Orange zest

  1 orange or 4g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

Directions

1. Finely slice the shallot and fennel, reserving the green fronds for serving.
2. Heat half of the olive oil in a large frying pan over medium-low heat. Sauté the fennel and shallot with a pinch of salt for 40-50 minutes, stirring regularly, until the fennel is deep golden and very soft. Add water as needed to prevent sticking.
3. Cook the pasta according to package instructions until al dente.
4. Once the fennel is caramelized, add the garlic, pine nuts, and half the thyme. Sauté for 1 minute.
5. Pour the wine over the fennel mixture and increase the heat slightly. Cook until the wine evaporates.
6. In a separate pan, heat the remaining olive oil over medium heat. Fry the remaining thyme and finely chopped chili pepper until fragrant. Stir in the breadcrumbs and cook until golden. Mix in the citrus zests.
7. Add the drained pasta to the fennel pan with a splash of cooking water. Toss well and serve topped with the citrus crumb and reserved fennel fronds.