Aperol-Infused Tomato Pasta with Fennel and Pecorino
A vibrant pasta dish where Aperol's bittersweet notes balance the sweetness of sun-ripened tomatoes, enhanced by fragrant fennel and salty pecorino for a refreshing weeknight meal. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs spaghetti, Aperol, diced fresh tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz spaghetti
- 3 tbsp Aperol
- 2 cups, diced fresh tomatoes
- 1/2, finely diced fennel bulb
- 1/4 cup, chopped fresh basil
- 1/2 cup, grated pecorino romano cheese
- 2 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/8 tsp red pepper flakes
Instructions
- Step 1: Bring a large pot of salted water to a boil; add 8 oz spaghetti and cook for 10 minutes until al dente, reserving 1 cup pasta water before draining.
- Step 2: Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat; add 1/2 diced fennel bulb and 1/8 tsp red pepper flakes, sautéing for 4 minutes until fennel softens and releases fragrance.
- Step 3: Add 2 cups diced fresh tomatoes and 3 tbsp Aperol to the skillet, stirring to combine; simmer uncovered for 8 minutes until tomatoes break down and sauce thickens slightly.
- Step 4: Toss drained spaghetti into the skillet with 1/2 cup reserved pasta water, 1/4 cup chopped basil, and 1/2 cup grated pecorino; toss vigorously for 1 minute until cheese melts and coats pasta evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol-Infused Tomato Pasta with Fennel and Pecorino take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aperol-Infused Tomato Pasta with Fennel and Pecorino?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Aperol-Infused Tomato Pasta with Fennel and Pecorino?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aperol-Infused Tomato Pasta with Fennel and Pecorino for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Aperol-Infused Tomato Pasta with Fennel and Pecorino vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
