Indulge in the Mediterranean flavors of this Linguine with Caramelized Fennel, Olives, and Feta recipe. The sweet, caramelized fennel pairs perfectly with the briny olives and creamy feta cheese, creating a harmonious symphony of tastes and textures. This dish is a delightful twist on classic pasta, offering a burst of freshness and sophistication on your plate.
Linguine with Caramelized Fennel, Olives and Feta
Chef Andy Shelley
1 pound whole fennel
¼ cup olive oil
½ medium onion, sliced
½ cup olives of your choice, sliced
1 Tbsp lemon juice, plus zest of one lemon
¼ cup crumbled feta cheese
6 oz. dried linguine, cooked per package
salt and pepper to taste
Heat up a large pot of water on the stove.
Slice the root end of the bulb of fennel and Julienne reserving the fronds for garnish.
Thinly slice the onion.
In a large skillet over medium heat, add the olive oil, sliced fennel and onions cooking until fennel and onions until nicely browned. Add in olives
Turn off heat, stir in lemon juice and cover the pan.
Add pasta to boiling water and cook according to package. Reserve some of the cooking liquid and drain the pasta, returning it to the pot once drained.
Add in the fennel, onions and olive mixtures into the pasta.
Add cooking liquid to the pasta mixture if needed.
Plate the pasta and top with olive oil, feta cheese, lemon zest and some fennel fronds.