Sicilian Style Pasta with Fennel, Tomatoes, Onion and Mint
Prep time
Cook time
Total time
Serves: 8
  • 2 medium fennel bulbs
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, thinly sliced
  • Salt and pepper
  • 2 pounds cherry tomatoes
  • 4 garlic cloves, roughly chopped
  • ¼ cup packed fresh mint leaves
  • 1 pound short shaped pasta of choice, cooked al dente,
  • ½ cup pasta cooking water reserved
  • Extra virgin olive oil, to taste
  • ½ cup sliced almonds, toasted
  • Grated Parmigiano Reggiano cheese, for serving
  1. Core the fennel and thinly slice the bulb only. Remove some of the fronds from the stalk and chop them until you have about 2 tablespoons; reserve the fronds for garnishing the dish.
  2. Add 2 tablespoons of olive to a large skillet over medium high heat and add the sliced fennel and onion; season with salt and pepper and saut├ę until slightly softened, about 5 minutes. Add the tomatoes and garlic and continue cooking until the tomatoes break down slightly, about 2-3 minutes.
  3. Add the mint, cooked pasta, and a little of the reserved cooking water to the pan and stir gently for a minute to wilt the mint. Pour onto a platter, drizzle with fresh olive oil, top with toasted almonds and cheese, and garnish with the fennel fronds before serving.
Recipe by Cooking With Michele® at