Pasta with Fennel and Onions

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 large fennel bulbs
• 2 onions
• 1/2 cup extra-virgin olive oil
• 1 cup white wine
• 1 (16 ounce) package linguine pasta
• 4 roma (plum) tomatoes, seeded and cut into 1/4-inch dice
• 2 lemons, juiced
• 1/4 cup pine nuts
• 1 cup freshly shaved Parmesan cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, then cook the linguine according to the package directions until just tender, about 9 to 11 minutes. Drain, reserving a splash of the cooking water.

2. Trim the fennel bulbs, halve them, remove the cores, and thinly slice. Thinly slice the onions.

3. Heat the olive oil in a large skillet over medium heat. Add the fennel and onions and cook, stirring occasionally, for about 8 minutes until softened and lightly golden.

4. Pour in the white wine and simmer for about 3 minutes until reduced by about half.

5. Stir in the diced tomatoes and cook for about 2 minutes until just warmed through.

6. Toast the pine nuts in a dry small skillet over medium heat for 2 to 3 minutes, shaking often, until golden. Set aside.

7. Add the drained linguine and lemon juice to the skillet with a splash of the reserved cooking water. Toss over low heat for about 1 minute until coated.

8. Divide the pasta among bowls, top with the shaved Parmesan and toasted pine nuts, and serve warm.