This is a quick and easy recipe that’s healthful and very bold in flavor. The sauce is tangy, thanks to the olives, wine, and fennel. You don’t have to be precise about the ingredients. Swap out anything you don’t like or don’t have on hand for whatever works for you.
Makes 4 servings
Prep time: 30 minutes
- Sea salt
- 3 tablespoons extra-virgin oil
- 2 onions, quartered and sliced
- 2 fennel bulbs, halved and sliced
- 1 (28-ounce) can peeled Italian San Marzano tomatoes, drained
- 4 garlic cloves, minced
- 1/2 cup vegetable stock
- 1/2 cup white wine
- 4 cups roughly chopped Swiss chard
- Freshly ground black pepper
- Juice of 1 lemon
- 3/4 cup Manzanilla (green) olives, roughly chopped
- 1 tablespoon minced fresh tarragon
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh parsley
- 8 ounces whole wheat penne, cooked al dente according to package directions
- Place a large sauté pan over medium-high heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 more seconds, being careful not to let it smoke. This will create a nonstick effect.
- Add the onions and fennel and cook for 3 to 4 minutes, stirring occasionally. Add the tomatoes, crushing each with your hand, along with the garlic, stock, wine, and chard. Season with salt and pepper to taste. Reduce the heat to medium and cook for 5 minutes.
- Add the lemon juice and olives and simmer for 3 to 5 minutes, until the olives are tender. Fold in the tarragon, thyme, and parsley, along with the hot pasta. Serve immediately.
For more delicious recipes from Tal Ronnen, check out "The Conscious Cook."