in Recipes

Spaghetti with fennel and tomato sauce

updated

Spread the love

Ingredients for 2 servings:

  • 200g spaghetti
  • 300 g fennel
  • 200 g tomatoes
  • 1 tbsp oil
  • 1 onion(s)
  • 1 garlic clove(s)
  • 150 ml vegetable stock
  • 2 tbsp Parmesan, grated
  • salt and pepper
  • Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook spaghetti in salted water. Finely dice the fennel and tomatoes. Chop the onion and garlic. Sauté both in oil for about 3 minutes. Add the fennel, tomatoes, and vegetable stock. Simmer for about 15 minutes. Season with salt, pepper, and sugar. Mix the fennel and tomato sauce with the pasta. Serve sprinkled with Parmesan cheese.

Facebook Comments

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.

Grilled vegetables

Pork fillet with mushrooms and spaetzle