Farfalle with Homemade Veggie Sauce and Grilled Fennel

Things you'll need:

2 Medium-sized fennel bulbs and reserved fronds (bulbs trimmed, washed + cut lengthwise)

Extra virgin olive oil

Balsamic Vinegar

Salt & Freshly ground black pepper

Evaporated cane sugar or honey

Farfalle (bow-tie) pasta (1/2 cup reserved cooking water)

Crimini mushrooms (cleaned + sliced)

1/2 Spanish onion (thinly sliced)

2 Cloves garlic (finely minced)

Cherry tomatoes (halved)

1/2 cup of red or dry white wine (whatever you have on hand)

Fresh mozzarella (cut into cubes)

First you want to get your fennel bulbs sliced and into a simple marinade.  Remove stalks and reserve fronds for sauce.  Once that's done, slice the bulb lengthwise into 1/4 - 1/2 inch thick slices.  In bowl, coat fennel slices with extra virgin olive oil, balsamic vinegar, salt & freshly ground black pepper and a pinch of evaporated cane sugar (or honey).  Let sit for up to one hour.  

Boil large pot of salted water.  Cook pasta according to directions on package.  Remember to reserve some of the cooking water for sauce. 

Meanwhile, preheat grill pan for fennel and in large saute pan, heat evoo and begin to saute mushroom, onion and garlic.  Add a sprinkle of salt.  Once they begin to sweat and cook down in size add 1/2 cup wine.  Reduce by half.  Add halved cherry tomatoes and fennel fronds.  Allow sauce mixture to cook on low heat for several minutes.  

On preheated grill pan add fennel slices.  Grill for approximately 5-7 minutes on each side - allowing them to brown.  Once grilled just cover with foil and set aside.  

Returning to your sauce, gently squash tomatoes with fork.  Add pasta directly to saute pan and add reserved cooking water if needed.  Add mozzarella cubes.  Mix thoroughly.  

Serve in your favorite pasta bowl and top with the grilled fennel.  A glass of the wine you used for cooking is highly recommended.  

A great vegetarian dish and can be prepared with fresh ingredients all year round.  

Buon appetito!