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Penne with fennel and orange

preperation 10΄ Preparation
cup 25΄ Cooking
hat easy Difficulty
dish 4 Portions


500g MISKO Penne

1 celery sprig, thin slices

1 red pepper, sliced into strips

2 small fennel roots, chopped into thin slices

60ml sweet wine

½ bunch parsley, finely chopped

1 orange, chopped into cubes

2-3 tbsp. water in which the pasta was boiled

olive oil


freshly ground pepper

materials METHOD

We fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, we add 35g salt and MISKO Penne . We stir with a cooking fork and let the pasta boil for as long as indicated on the package. We keep 2-3 tbsp. of the water in which we boiled the pasta.

We strain the pasta and sprinkle with 2 tbsp. olive oil. We stir gently and leave the pasta aside until it is time to serve.

In a deep, non-stick pan, we heat up 4 tbsp. olive oil. We sauté the celery and the pepper for 2-3 minutes, until both soften.

We add fennel, salt and freshly ground pepper and sauté for 3-4 minutes until the mixture softens.

We pour in the wine and let the ingredients cook for 6-7 minutes.

We add the pasta water, the parsley and the orange to the frying pan.

We gently mix the pasta with the content of the pan, sprinkle with freshly ground pepper and serve.

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