Fennel & Sun Dried Tomato Pasta

I N G R EDI E N T S
1 box of your favorite pasta
1 can of sun dried tomatoes in oil
1 bulb of fennel, thinly sliced
1 cup of white wine
1 tablespoon of butter
Handful of fresh parsley
Parmesan cheese

I N S T R U C T I O N S

1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions.
2. In a wide skillet, pour all the oil from the jar of sun-dried tomatoes and heat over medium.
3. Once the oil is hot, add the thinly sliced fennel to the skillet and let it caramelize, sprinkling in a pinch of salt.
4. Roughly chop the sun-dried tomatoes and fresh parsley, then set them aside.
5. When the fennel is soft and caramelized, stir in the sun-dried tomatoes and pour in 1 cup of white wine. Let it simmer gently for 2 minutes.
6. Add 1 tablespoon of butter to the skillet and let it bubble for about 30 seconds.
7. Toss the cooked pasta into the skillet along with grated Parmesan cheese and the chopped parsley. Mix well and serve hot. Enjoy!