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Summer tomato and fennel pasta on white plate topped with pine nuts and basil

Summer Tomato and Fennel Pasta

Let this simple & quick tomato and fennel pasta add flavor and ease to your next weeknight meal, summer barbeque, or picnic.
Course Main Course
Cuisine American
Keyword Dairy free, gluten free, pasta, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 292kcal
Author Ashley


  • 12 oz dried pasta such as farfalle
  • 2 cups cherry tomatoes sliced in half
  • ½ large fennel bulb sliced thinly
  • 3-4 sprigs of thyme
  • 1 garlic clove
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt and pepper
  • Pine nuts and basil for garnish


  • Bring large pot of salted water to boil. Add in pasta and cook per packaged directions. If using fresh pasta, the cooking time will be much shorter.
  • Heat large sauté pan over medium heat. When pan is hot, add in butter or olive oil. I like to use a combination of both. Once butter/oil is hot, but not smoking, add in fennel to caramelize.
  • Allow fennel to caramelize for 3-5 minutes before adding in the sliced garlic, tomatoes, and sprigs of thyme. Stir to coat the veggies with the fat in the pan. If too dry, add additional olive oil or butter.
  • When fennel is tender and caramelized, and tomatoes are bursting open and also caramelized, turn heat to low. Season with salt and pepper.
  • Using a slotted spoon or pasta scooper, lift pasta from pot and put into sauté pan with veggies. Stir to combine over the low heat. If pasta seems dry, add some of the pasta water from the pot.
  • Once combined, remove from heat. Stir in basil leaves and a small pour of olive oil if needed for flavor. Sprinkle with toasted pine nuts.
  • Season pasta with additional salt and pepper, if needed. Enjoy!