This dish reminds me of being in my garden, picking wild fennel and crushing it in my hand—the soft aniseed scent is so fragrant. Mixed with the sweetness of shallots, thyme, and salty capers for crunch, this dish makes the most of its fresh flavor—I hope you will love it, too. —Food52
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Fennel, Shallot & Caper Tagliatelle From Mateo Zielonka
(¼ cup) olive oil
garlic cloves, thinly sliced
shallots, thinly sliced lengthwise
large fennel bulb (about 400 grams/14 ounces), thinly sliced, plus fronds for garnish
fresh thyme leaves
Juice of ½ lemon
(14 ounces) vegan pasta (I use chitarra)
Freshly ground black pepper
Nutritional yeast, for serving
In This Recipe
In a large skillet over medium-high heat, warm the oil. Fry the garlic, stirring occasionally, for about 30 seconds, until fragrant. Add the shallots and fennel, reduce the heat to low, and cook, stirring occasionally, for 10 to 15 minutes, until softened and just turning golden. Add the capers, thyme, and lemon juice and stir to combine. Continue to cook over low heat, stirring occasionally, to let all the flavors combine.
Meanwhile, bring a large pot of water to a boil. Season generously with salt, then drop in the pasta and cook for 1½ to 2 minutes.
Using tongs, lift the pasta into the pan with the sauce, adding a ladleful of pasta cooking liquid to loosen. Mix to combine, then season with salt and pepper. Divide the pasta among plates. Garnish with the fennel fronds. Serve with plenty of nutritional yeast (or Parmesan, if you'd like) and ideally a chilled glass of dry white wine.