I was asked a few times how I came up with some of my recipes. Oh, that’s hard… As I usually have an answer for every question 🙂 for this one I don’t have …
To be honest I am usually inspired by the weather. Yes, sounds crazy but it’s so very true 🙂
And also depends on the season. In autumn/winter I am inspired by the spices I can use to bring all my family in the kitchen. Cinnamon, nutmeg, thyme…
On a very deserved second place, the Irish small suppliers and, on the third  place, what I can find in my cupboard and fridge. I do also have days when I really want to read a good book or to watch a romantic movie and to spend less time in the kitchen.
Today it’s one of the days when only the weather can inspire me. Cold and rainy Irish weather.
As I have a few meetings after lunch I want to cook something to boost my energy over my busy afternoon. I am sure you have overheard the ”comfort food” concept, but I cannot think at something different right now. This recipe is comfort food for me and my family 🙂
Homemade pasta with fennel and tomatoes sauce. Extremely easy and ready in 30 minutes. Well… almost 30 minutes…
There is nothing wrong with store-bought pasta, but everything it’s homemade tastes better. Well, if not requires a huge amount of time and, the difference between them it’s just slightly different.
For my pasta 140g/5oz plain flour and 2 medium eggs does the job. Just mix the ingredients and knead into a ball. Leave aside for 15 minutes. You can use this time to make the sauce.
Now the fennel and tomatoes sauce.
Cut 2 medium onions in cubes, 1 fennel cubes, 1 bell pepper cubes, 1 garlic clove, 2 cups tomato passata and 2 cups cherry tomatoes, olive oil, salt and pepper.
In a saute pan, add the olive oil and heat over medium heat. Add the onions and the bell pepper cook for 3-4 minutes, add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the tomatoes passata and cook for 10 minutes and then the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and cook for 5 to 6 minutes until the tomatoes are tender.
Roll out and cut the dough noodles as thin as possible as will plump up when boiling.
Boil the pasta in salted water for about 2 minutes.
Serve with the delicious fennel and tomatoes sauce and parmesan or grana padano (like I did).
Autumn/Fall colours. Enjoy it!
Based on 1 Review(s)