Everyday Cooking

Pappardelle with Crispy Fennel + Fresh Herbs

October  1, 2013

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: Celebrate pappardelle and all of its charms.

Pappardelle with Crispy fennel from Food52

Shop the Story

Pappardelle is the perfect cut of pasta for a quick dinner on a cool night -- it is remarkably hearty, but it cooks in a flash. Papardelle, too, always feels like a bit of a celebration, perhaps because it’s a pasta I can’t say no to when out at almost any tiny Italian restaurant. To celebrate papardelle and all of its charms, I kept this preparation very fresh and simple: a handful of herbs, some fennel crisped in olive oil and garlic, and a squeeze of fresh lemon juice.  

Pappardelle with Crispy Fennel + Fresh Herbs  

1/4 cup olive oil?
1 bay leaf?
1/2 teaspoon fennel seed
2 garlic cloves, sliced
?2 medium fennel bulbs, very thinly sliced (1 tablespoon chopped fronds reserved)
8 ounces dried egg papardelle
?2 tablespoons chopped parsley?
3 tablespoons chopped chives
?1 tablespoon chopped basil
1 tablespoon fresh lemon juice

See the full recipe (and save and print it) here.

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright

Listen Now

Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.

Listen Now

See what other Food52 readers are saying.

  • Karen Kellerman
    Karen Kellerman
  • eucalyptus
  • abeth
  • Valerie
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.


Karen K. May 1, 2016
I am new to this website. Why are there question marks through out the recipe?
eucalyptus June 23, 2014
Made this last night- really really good. a keeper for sure!
abeth December 18, 2013
I've made this twice now. It's wonderful! I enjoy this column.
Valerie October 1, 2013
This looks fantastic! I'm always looking for ways to highlight homemade pasta without burying it in sauce. Saving this one.