Lemon Fennel Pomodoro Pasta with Crispy Fresella and Pistachio Pesto

Pomodoro and Fresella Pasta
Category: Pasta Dishes
Serves: 4

Ingredients

Instructions

1. Prepare the Cherry Tomatoes: Start by washing the cherry tomatoes thoroughly, then cut them in half. Set them aside for later use.

2. Slice the Onions: Peel and finely slice the red Tropea onions. Their sweet flavor will beautifully balance the acidity of the tomatoes.

3. Prepare the Fresella: Break the freselle (crispy bread rings) into smaller pieces and place them in the bowl of a food processor. Add the zest of one lemon to infuse a fresh, citrusy aroma into the mix. Pulse briefly, just to break up the pieces.

4. Make the Wild Fennel Pesto: For the wild fennel pesto, rinse the wild fennel well and pat it dry. Place the fennel in a high-sided mixing cup, add the pistachio crumbs, a pinch of salt, and 100g of extra virgin olive oil. Use an immersion blender to blend the ingredients until smooth and creamy. Once done, transfer the pesto to a small bowl and cover it with plastic wrap to keep it fresh.

5. Boil the Pasta: Meanwhile, bring a pot of salted water to a boil for the pasta. Once boiling, add the vermicelli and cook according to the package instructions.

6. Prepare the Sauce: In a frying pan, heat a little extra virgin olive oil over medium heat. Add the sliced onions and sauté for a couple of minutes until they soften. Then add the halved cherry tomatoes and cook, allowing them to release their juices. Sprinkle in a handful of chopped wild fennel for flavor. Cover the pan with a lid to simmer.

7. Toast the Fresella: In a separate small pan, lightly toast the fresella crumbs in a little olive oil until they turn a golden brown. This will add a nice crunch and extra flavor.

8. Combine the Pasta and Sauce: Once the pasta is cooked, reserve a ladle of the cooking water and drain the pasta. Add the drained pasta directly to the frying pan with the tomato and onion sauce. Pour in the reserved pasta water to help bind the sauce to the pasta. Stir well to combine and let everything cook together for a minute or two.

9. Serve: Plate the pasta, adding the toasted fresella crumbs on top for a crunchy, textural contrast. Drizzle with the wild fennel pesto for a burst of herbal freshness.

Enjoy your Pomodoro and Fresella Pasta!

This dish is a delightful combination of sweet tomatoes, earthy fennel, and crispy bread, creating a symphony of flavors and textures. The lemon zest adds a refreshing touch, and the pistachio pesto brings a unique depth of flavor that elevates this pasta to something truly special. Perfect for a quick weeknight dinner or a light, summery meal to impress your guests.