Spaghetti with fennel and olives

Ingredients for 1 servings:

• 100g spaghetti
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 shot of white wine (a generous shot)
• 1 bulb(s) of fennel
• ½ jar olives, black
• salt and pepper
• herbal salt
• Oil or butter for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple and vegetarian

Cook the spaghetti in salted water until al dente. In the meantime, slice the onion into thin wedges and fry in a little oil or butter until translucent. Add the garlic and continue frying until the onions are lightly toasted. Deglaze with a generous splash of white wine. Slice the fennel into thin strips and add to the onions. Season with salt and pepper, and simmer covered for a while until the fennel has softened but is still firm to the bite. Season again to taste and add a little more herb salt if desired. Roll the cooked pasta into a nest on a plate and add the vegetables or arrange them around the pasta. Drain the olives and sprinkle them over the finished dish.