Bucatini With Fennel and Arugula

A simple pasta dish you can make in about twenty minutes that's easy and delicious.

1 package Bucatini Pasta
1 tablespoon Fennel Seeds, Ground

1 tablespoon fresh chopped oregano

10 Cloves Garlic, minced

1 bag, fresh arugula (7-8 oz)

s/p

6 tablespoons olive oil

Parmesan cheese

Crack a beer and enjoy during the following:

Bring approximately a gallon of water to a boil in a large pot. When boiling, add two tablespoons salt (more if desired). Add pasta to boiling water.

In a heavy bottom saute pan, add oil, heat to low. Add garlic, cook for 5-6 minutes, gently stirring. Do not let garlic brown or burn. Add fennel seeds and oregano. Cook 1-2 minutes. Remove pan from heat.

After eight minutes, check pasta for doneness. When cooked to al dente (slightly firm to the bite, not crunchy, not soggy), drain pasta, reserving a little of the pasta water. Return drained pasta to pot. Add garlic fennel oregano oil mixture and stir to combine. Add arugula, mixing as you add. Stir, taste, adjust seasoning. Place in large, warm bowl, top with parmesan cheese if desired, and serve.

You can use this with linguini, spaghetti, almost any kind of past. Check out our YouTube Channel for a video of this and other great dishes.