Name: Angel Hair Pasta with Fennel Pesto
Yield: 4 servings as a main, 6 as a starter
Ingredients: 2 tablespoons fennel seeds; 1/2 teaspoon crushed red pepper flakes; 6 tablespoons olive oil, divided; 1 yellow onion, finely chopped; 2 fennel bulbs, trimmed, cored, and finely chopped (core, outer layers, and fronds reserved; stalks discarded); 1/2 cup store-bought tomato sauce; 1/2 cup white wine; 1/2 teaspoon salt; 1/2 cup currants; 1/2 cup unseasoned bread crumbs, lightly toasted; 1/2 cup finely chopped fennel fronds (from fennel above); 1 tablespoon dried oregano; 1 pound angel hair pasta (capellini)

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Photo by Monte Farber

When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from the weeks of heavy protein. To get the most flavor out of the fennel, boil the cores and outer layers in the water in which you will eventually cook the pasta. Save the feathery tops to use in the “halo” garnish.

Recipe notes

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