Naturally delicious real food.

Fennel and caper pasta

This is really a grown up version of one of our favourite family pastas; the famous puttanesca, with similar ingredients of olives, capers and basil but with the addition of the robust taste of roasted fennel. This pasta dish is delicious, bursting with Italian flavours and really sophisticated although so quick to cook and assemble – a great dinner party dish.

Whilst on holiday in Puglia last summer we shopped and shopped for these ingredients at the remarkable and totally addictive markets in the beautiful and unspoilt villages of  southern Italy. Photos of those sunny days to warm you on this chilly morning!

The combination of ingredients with pasta are endless and throughout Italy the regional variations of dishes create an infinite choice of wonderful sauces to cook with pasta.

A remarkable little book The Top One Hundred Pasta Sauces by Diane Seed is a real find and will keep you cooking a different pasta each week for several years! A great gift to give to students as they head off to uni to embark on their first experience of cooking for survival. The best value cookbook at around £7.00!

Fennel and caper pasta

Serves 4

  • 2 red onions, chopped
  • 2 baby fennel sliced
  • 2 tbsp olive oil
  • 1 glass of white wine
  • 375g pasta – pappardelle works well but you could use spaghetti
  • 50g basil leaves
  • 100g olives, slice in half
  • 50g capers
  • 6 large caper berries, if large slice in two to place on top
  • parmesan shavings to garnish (omit for vegans)

Place the onions and fennel in a baking dish and toss with olive oil. Add the wine and bake at 200 for 30 minutes.

Cook the pasta until al dente and then drain.

Toss the pasta with the fennel mixture, basil, olives, capers and caper berries to garnish

Season to taste, the olives and capers should mean that you do not need to add any salt but only black pepper and dress with the parmesan.

Print this recipe

2 comments on “Fennel and caper pasta


17 Jan 2013

Your holiday in Puglia looked fab and very productive! Whereabouts did you go exactly? Also, the book you recommended is excellent – thank you.



    19 Jan 2013

    We stayed just outside Ostuni,this photo of the white trulli was taken in Alberobello. It’s a wonderful area, we are heading back there again this summer.


Leave a Reply

    (will not be published)

Browse by recipe type
A new recipe. Every week. Straight to your inbox.
twitter pinterest rss

Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.