Spaghetti al finocchio

Ingredients for 4 servings:

• 400g spaghetti
• 300 g fennel
• 1 small chili pepper(s) (peperoncino), red
• 1 tsp oregano
• 400 g tomatoes (peeled tomatoes in tomato juice, can)
• 2 tbsp olive oil
• n. B. Salt
• n. B. white wine
• e.g. Parmesan, grated
• n. B. sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Spaghetti with fennel and tomatoes

Wash the fennel and cut into thin slices or grates about 2-3 mm thick. A food processor or grater simplifies this process. Set the fennel greens aside for garnish. Drain most of the tomato juice and reserve it for another purpose. Add the chopped fennel and a pinch of salt to the roughly crushed tomatoes in a pot and simmer for about 15-20 minutes over moderate to medium heat with the lid closed initially. A small splash of white wine can also be added; in this case, less tomato juice is needed. Add a pinch of sugar if desired. Deseed the chili pepper (watch for the heat! Use less if necessary), chop it finely, and add it to the tomato and fennel mixture along with the oregano. Simmer gently for another 5 minutes. Add olive oil. Meanwhile, cook the spaghetti (wider ones are also suitable) according to the instructions until al dente. Arrange the spaghetti on plates and top with the fennel tomatoes. Garnish with the fennel greens. Serve with grated Parmesan cheese.