Rigatoni with tomatoes, fennel and pepperoni

Name: Rigatoni with tomatoes, fennel and pepperoni
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 Tomatoes; 100 g medium hot peppers (glass); 1 Fennel Tuber; 1 basil bunch; 1 Garlic clove; 500 g short pasta (e.g. rigatoni); 7-10 Tbsp Salt; 4 TABLESPOONS Olive oil; 1 TABLESPOON Balsamic vinegar; 7-10 Tbsp Pepper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

8 Tomatoes
100 g medium hot peppers (glass)
1 Fennel Tuber
1 basil bunch
1 Garlic clove
500 g short pasta (e.g. rigatoni)
7-10 Tbsp Salt
4 TABLESPOONS Olive oil
1 TABLESPOON Balsamic vinegar
7-10 Tbsp Pepper

Directions

1
Carve tomatoes crosswise, pour boiling water over them and peel off the skin. Cut the tomatoes into quarters and remove the seeds. Halve pepperoni lengthwise, remove seeds and ribs. Cut fennel into quarters and remove the stalk.
2
Cut the fennel into fine strips. Pluck the basil leaves. Press garlic through a garlic press. Put the pasta in plenty of boiling salted water and cook for 12-14 minutes until al dente. Sauté the fennel in hot olive oil.
3
Add the tomatoes, pepperoni and garlic and sauté. Stir in balsamic vinegar and season to taste with salt and pepper. Drain the pasta. Arrange noodles and sauce garnished with basil on 4 plates.