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Spaghetti with fennel

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Ingredients for 4 servings:

  • 400g spaghetti
  • 3 bulbs of fennel
  • 1 onion(s)
  • 3 tbsp oil
  • ¼ liter vegetable broth
  • 100 ml white wine
  • salt and pepper
  • 1 bunch of parsley
  • 50 g black olives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cook spaghetti according to the package instructions. Trim and wash the fennel and cut it into thin wedges. Chop the onion. Sauté the fennel in oil, add the onion and cook briefly. Add the stock and wine and simmer for 15 minutes. Season with salt and pepper. Chop the parsley and add it to the vegetables. Add the olives. Drain the spaghetti and mix it with the vegetables while still dripping wet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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