Tina’s pasta with caramelized fennel & onions and chopped pumpkin seeds

Screen shot 2012-12-09 at 19.15.13

Slice two fennel bulbs and one onion into thin slice and caramelize for about half an hour or so (to caramelize, I like to use butter and a touch of oil, some salt and maybe a bit of sugar to help the caramelization).
Optional: while this is going on, chop a handful of raw pumpkin seeds very small set them aside. (Use any nut or seed you’d like, really!)

Cook up some penne and after draining, toss into the pan with the carmelized fennel.
Add the chopped pumpkin seeds, just enough olive oil (based on what you like I suppose) and black pepper.
Serve! I wound up adding a bit more olive oil to my dish, but I think it’s a personal preference thing

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