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Spaghetti with fennel and tomatoes

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Ingredients for 4 servings:

  • 1 bulb(s) of fennel
  • 3 tbsp olive oil
  • 12 cherry tomatoes
  • 2 anchovy fillets
  • some salt and pepper, from the mill
  • 10 green olives, pitted
  • 400g spaghetti

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Quarter and slice the fennel. Quarter the tomatoes. Chop the anchovies and add them to a pan with olive oil, then fry briefly. Add the fennel and tomatoes, season with salt and pepper, and simmer for 10 minutes. Slice the olives and stir in. Cook the spaghetti in plenty of salted water according to the package instructions until al dente, then drain. Add the pasta to the sauce and stir in. Serve on plates and sprinkle with fennel leaves.

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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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