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Rigatoni with fennel and capers

Rigatoni with Fennel and Capers

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Searching for a new pasta recipe? This Rigatoni With Fennel and Capers might just be the perfect flavorful and zesty pasta for you!

Ingredients

Scale

Instructions

  1. Heat oil in a large Dutch oven until oil shimmers.
  2. Add fennel wedges to pot in an evenly spread out layer.
  3. Season with salt and pepper and cook for 6 to 8 minutes until fennel is softened and golden brown on the bottom.
  4. Reduce heat and add capers, garlic, red pepper flakes, and mint leaves to pot. Cook for 2 minutes, stirring often.
  5. Remove pot from heat and add the zest of the orange and lemon to the mixture, stirring well to combine. Cover and set aside.
  6. Cook rigatoni al dente in boiling salted water, according to the package.
  7. Drain pasta, reserving 1 1/2 cups pasta liquid.
  8. Uncover pot with sauce and add pasta and reserved pasta liquid.
  9. Heat over medium-low for about 2 minutes, adding Pecorino Romano cheese and vigorously tossing.
  10. Serve in pasta bowls, topped with torn mint leaves as garnish.