15 min awesome linguine with fennel and Greek ouzo!

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If you think pasta is boring, try this vegan recipe with fennel and ouzo and you will definitely change your mind.

The combination of fennel and ouzo is what distinguishes, but also sends this recipe over the top. Capers and sun-dried tomatoes give intensity and texture. All the ingredients come together with the light and aromatic sauce created by their broth, ouzo and the water in which the pasta boiled.

We prefer whole grain linguine, cooked al dente. But we can also replace them with other pasta (whole grain or not), such as pappardelle, spaghetti or even orzo.

Trust us, don't be tempted to make only half a pack of pasta... it won't be enough 🙂

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15 min awesome linguine with fennel and Greek ouzo!

Amazing recipe with fennel, ouzo, capers and sun-dried tomatoes. Don't be tempted to make only half a pack of pasta... it won't be enough 🙂

4.89 from 18 votes

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Course: Main dishes

Cuisine: Greek, Italian

Keywords: vegan, pasta, capers, sun-dried tomatoes, linguine, spaghetti, fasting, ouzo, fennel, vegetarian

Cooking Time: 15 minutes

Total Time: 15 minutes

Servings: 5

Calories: 504kcal

Author: Thodoris Tibilis

Ingredients

• 500 gr /17.6 oz linguine or other type of pasta
• 2 large onions finely chopped
• 1 fennel cut into quarters and then into thin slices (both white and green part)
• 2 cloves garlic finely chopped
• 10 sun-dried tomatoes cut into thin slices
• ½ cup capers
• ½ cup Greek ouzo or white wine or vodka
• 2 Tbsp extra virgin olive oil
• 2 bay leaves optionally
• ¼ tsp turmeric powder optionally
• salt and black pepper

Instructions

LINGUINE

• Heat the water for the linguine in a pot. Optionally, add salt, the bay leaves and the turmeric.
• Until the water boils, wash and cut the rest of the ingredients.
• Once the water boils, add the pasta in the pot and boil for three minutes less than recommended on the package. So, if it's recommended to boil them for 10 minutes, remove at 7 as they will continue to boil in the pan with the rest of the ingredients.
• Keep 3 cups from the water the pasta boiled in aside.
• In a large pan heat the olive oil over medium to high heat.
• Once warm, sauté the onions for 3 minutes, stirring frequently.
• Then add the fennel and continue stirring for another 2 minutes.
• Finally, add the garlic, sun-dried tomatoes and capers and continue sautéing for 2 minutes.
• Add the ouzo and when it's almost absorbed (about 2 minutes) add the pasta and the water you kept from boiling them. Stir gently and allow to boil for about 3 minutes or until most liquids are absorbed.

SERVING

• Serve immediately with freshly ground pepper.
• Other serving ideas are adding to our dish:
  

  • some finely chopped fennel leaves
  
  
  • roasted pine cone
  
  
  • nutritional yeast
  
  

Notes

• If you use dried sun-dried tomatoes, start by soaking them in warm water for 10 minutes.
• If you want to enhance the sauce and give some extra intensity, add 1 cup hot water (ideally from the water the pasta boiled in) in which you have dissolved 1 Tbsp mustard and 1 Tbsp corn flour, one minute before removing the pan from the heat.
• If not served immediately, remove the pan from the heat and cover with a lid.
• Taste before adding salt, because capers and sun-dried tomatoes are already quite salty.
• If you don't have ouzo you can replace it with white wine or vodka. Obviously the taste will not be the same, but again the result will be enjoyable.
• In order for your food to be ready in 15 minutes, as soon as you add the pasta in the water, start sautéing. That way you will synchronize the process properly so that the pasta is ready just in time for the pan. This, of course, will happen if the pasta boils in 10 minutes. Otherwise, adjust your timing according to the pasta boiling time, written on the package.

Nutrition Facts

Sodium: 535mg | Calcium: 86mg | Vitamin C: 16mg | Vitamin A: 189IU | Sugar: 2g | Fiber: 3g | Potassium: 567mg | Calories: 504kcal | Saturated Fat: 1g | Fat: 8g | Protein: 16g | Carbohydrates: 85g | Iron: 5mg