Penne with fennel and dried tomatoes

Ingredients for 4 servings:

• 30 g pine nuts, alternatively almond sticks
• 1 large fennel (approx. 500 g)
• 50 g dried tomatoes
• 2 garlic cloves
• 500g penne
• 3 tbsp olive oil
• herbal salt
• pepper
• possibly Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick and easy dish

Roast pine nuts or almond slivers in a pan without oil until light brown. Trim the fennel and slice or slice into fine strips. Finely chop the sun-dried tomatoes. Peel and finely chop the garlic. Cook the pasta in salted water until al dente. Meanwhile, heat the olive oil in a saucepan. Sauté the garlic and fennel in the hot oil for 7-8 minutes with the lid closed, stirring occasionally. Add the tomatoes and cook for another 2-3 minutes. Season with herb salt and pepper to taste. Drain the pasta, add it to the vegetables in the pan and mix everything well. Serve on plates and sprinkle with the pine nuts and, if desired, freshly grated Parmesan cheese.