That’s high praise in our book.
Add pasta; cook until 1 minute short of al dente, about 5 minutes.
Drain in a colander over a bowl, reserving 1 cup of the pasta water.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Prissy Lee Montiel
Meanwhile, heat sun-dried tomato oil in a large skillet over medium-high.
Add fennel; cook, stirring occasionally, until lightly browned, 3 to 4 minutes.
Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.
Reduce heat to medium-low; add cream and lemon juice.
Cook, stirring often, until slightly thickened, about 2 minutes.
Divide pasta mixture between 2 shallow bowls; top each with 1/2 tablespoon remaining Parmesan.
Garnish with fennel fronds, basil leaves, and lemon zest just before serving.
