SERVES: 4
PREP TIME: 15 min
COOK TIME: 30 min
READY TIME: 45 min
CALORIES: 510 (per serving)
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INGREDIENTS
- 2 red onions, chopped
- 2 baby fennel, sliced
- 2 tablespoons olive oil
- ¾ cup (6 fl oz) white wine
- 375 g (12 oz) pappardelle
- ¼ cup basil leaves
- 1 cup olives
- 10 caper berries or capers
- 6 anchovies, chopped
- Parmesan cheese shavings
INSTRUCTIONS
1 Place onions and fennel in a baking dish and toss with olive oil to coat.
2 Add wine and bake at 200°C (400°F) for 30 minutes or until fennel is soft.
3 Place pappardelle in a large saucepan of boiling water and cook until al dente. Drain pasta.
4 Toss hot pappardelle with fennel mixture, basil, olives, caper berries or capers and anchovies.
5 Serve with shavings of parmesan cheese and lots of cracked pepper.
NUTRITION FACTS
Calories: 508 Kcal
Fat: 6.0 g
Carbohydrate: 90 g
Protein: 23 g