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Liguine with Fennel and Salami Tomato Pieces

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Liguine with Fennel and Salami Tomato Pieces

The perfect liguine with fennel and salami tomato pieces recipe with a picture and simple step-by-step instructions.

  • 100 g Salami
  • 500 g Linguine
  • 1 Fennel fresh
  • 2 Cans Chopped tomatoes
  • 50 g Breadcrumbs
  • Rosemary fresh
  • Pepper
  1. Cut the salami into strips. Halve the fennel and cut into thin slices.
  2. Sauté both together in a pan and add the tomato pieces. Season with pepper. Simmer everything for about 20 minutes.
  3. During this time, cook the linguine al dente.
  4. In a pan, toast the breadcrumbs in plenty of oil with a sprig of rosemary.
  5. Add the linguine to the tomato sauce and mix.
  6. Decorate with toasted breadcrumbs. Arrange and enjoy.
Dinner
European
liguine with fennel and salami tomato pieces

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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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