John Myers
Pasta with Fennel
The perfect pasta with fennel recipe with a picture and simple step-by-step instructions.
- 2 small Onions
- 2 Garlic cloves
- 1 small Chilli pepper
- 1 small Fennel bulb with green
- 200 g Cherry tomatoes
- 400 g Round pasta
- Salt
- 25 ml Olive oil
- 50 ml Aniseed schnapps
- 0,5 Tl Turmeric
- 150 ml Vegetable broth
- Pepper from the grinder
- Peel and dice the onions. Peel the garlic and cut into fine slices. Halve the chilli lengthways, remove the seeds and finely chop the chilli.
- Wash the fennel and pat dry, cut off the greens and roughly chop. Then halve the tuber, remove the stalk and cut into fine strips. Wash and halve the tomatoes.
- Cook the pasta in salted water according to the instructions on the package.
- In the meantime, heat 1 tablespoon of olive oil in a large pan (everything will go in here afterwards!). Add onions, garlic, chilli, fennel and tomatoes and sauté for 3-5 minutes over a mild heat. Then deglaze with aniseed schnapps.
- Add the turmeric, the stock and some pasta boiling water and let it steep for 5-8 minutes. Then drain the pasta and mix with the stir-fry vegetables.
- Heat the whole thing again briefly and season with salt and pepper. Before serving, garnish with the chopped fennel greens and drizzle with the remaining olive oil.
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