This innovative pasta dish starts with a quick shrimp and fennel stew, which is enhanced with fragrant fennel seeds and shiny black Kalamata olives. Start the meal with a salad of purchased roasted red peppers, fresh mozzarella and herbs.
Average Customer Rating:
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort byCustomer Reviews for Pasta with Fennel, Tomatoes, Olives and Shrimp
Review 1 for Pasta with Fennel, Tomatoes, Olives and Shrimp
March 26, 2016
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
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Easy and Simple!
March 26, 2016
This will definitely be a regular on my dining table. The fennel seed and fennel bulb add fragrance and the firm bulb add crunchiness and crisp texture to this otherwise simple pasta. Slice the bulb thinly since fennel can be pretty firm and tough to eat. Utilize a mandoline if you have one. I used San Marzano diced tomatoes so I didn't have to cut or break whole tomatoes into pieces. And instead of spaghetti, I used penne cooked al dente. I was surprise the recipe didn't instruct to add more salt, but the blandness in the sauce will be balanced with the strong flavor of kalamata olives. Use the fronded top of the fennel in salad to tie the flavor together.
Pros: Healthy, Easy, Quick, Impressive, Will Make Again, Adaptable
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Pasta with Fennel, Onion, Tomatoes, Kalamata Olives, and Shripm
Great recipe for a relatively quick, light pasta. Pairs nicely with a crisp salad for that perfect easy-but-elegant trattoria/bistro-style home meal. Classic Mediterranean ingredients...another reviewer downrated it because they "didn't like the flavors", so, clearly, not recommended if you don't like fennel and kalamata olives which seems kind of obvious. Good recipe to use that fennel you (or I) forgot about in the fridge that's now just past salad-prime and some good quality frozen shrimp from the freezer = an easy hit. Nice with splash of Pernod added.