Pasta with roasted fennel

Ingredients for 2 servings:

• 250g spaghetti
• 1 large fennel bulb(s) or 2 smaller ones
• 2 tomatoes, dried, without oil
• 1 m.-sized onion(s)
• 2 cloves garlic
• 30 g pine nuts
• e.g. salt and pepper
• n. B. sugar
• n. B. Oil for frying
• possibly grated Parmesan

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

In a non-stick pan, roast the pine nuts until golden brown, remove from the pan and set aside. Soak the sun-dried tomatoes in hot water for a while and then cut into strips after a few minutes. Peel the garlic, halve it, and finely dice it. Peel the onion, halve it, and slice it into thin rings. Add a little oil to the pan and fry the onions until golden brown, seasoning with a little salt and a pinch of sugar. Remove from the pan and set aside. Wash the fennel, halve it, and remove the stalk. Cut it into thin, fine strips. Bring the pasta water to a boil, while at the same time adding a little oil to the pan and fry the fennel. Cook the pasta in salted water according to the package instructions. Season the fennel with salt and pepper while frying and caramelize it with a little sugar. Finally, add the garlic, onion, and tomato strips and fry briefly. Drain the pasta and serve with the vegetables and pine nuts. Sprinkle with some Parmesan cheese if desired.