Roasted Fennel Penne with Sun-Dried Tomatoes and Capers | Sicilian Skillet Pasta

Bring a large pot of water to a boil for the pasta. Once rolling, salt generously with fine salt, then add the 320 g of dry penne and cook for 1 minute less than indicated on the package to keep it perfectly al dente. Before draining, ladle out 1 cup (approx. 150 ml) of the starchy cooking water.

Meanwhile, prepare the vegetables: wash the 2 fennels and set aside the attractive green dill-like fronds for garnish. Halve the bulbs, remove the tough core, and slice into thin strips. Thinly slice the 3 cloves of fresh garlic, cut the 80 g of sun-dried tomatoes into thin strips, and drain the 25 g of capers.

Heat 40 ml of extra virgin olive oil in a wide skillet over medium heat. Add the sliced fennel, season with salt and pepper to taste, and sauté for 7-8 minutes until tender and nicely caramelized golden brown at the edges.