3 tablespoons olive oil
1 large fennel bulb, cored and sliced thinly
1 medium onion, sliced thinly
Several grinds of fresh black pepper
2 cups chicken broth
1/2 cup crumbled goat cheese
1 pound farfalle

Bring a large pot of salted water to a boil and follow the directions for cooking the pasta. Preheat oven to 400 degrees. In a large, ovenproof skillet, heat the oil over medium-high heat. Add the onions and fennel and saut until they begin to brown, about 10 minutes. Add the chicken broth and bring to a boil. Transfer the skillet to the oven and cook for 1 hour, or until the fennel and onions have reduced in size by half. Salt if desired, and toss with pasta. Sprinkle with goat cheese.

Anne Mahle of Rockland is the author of "At Home, At Sea," a recipe book about her experiences cooking aboard the family's windjammer. She can be reached at: recipes@athomeatsea.com