John Myers
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Spaghetti with Fennel and Tomatoes
The perfect spaghetti with fennel and tomatoes recipe with a picture and simple step-by-step instructions.
spaghetti
- 200 g Pasta flour type 00
- 2 Eggs
- 1 pinch Salt
Otherwise
- 2 small Fennel bulbs
- 3 middle Tomatoes
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 60 g Pecorino, freshly grated
- 1 tbsp Butter
- 1 shot Ouzo
- 1 tsp Fennel seeds
- Salt
- Black pepper from the mill
- Oil
spaghetti
- Put the flour in a bowl, add the eggs and a pinch of salt and then knead with your hands to form an elastic dough. Then wrap the dough in cling film and let it rest for at least 30 minutes at room temperature.
- Then roll out the dough thinly with the pasta machine and cut into spaghetti with the spaghetti attachment, then cook it in sufficiently salted water until al dente.
Everything else
- Halve the fennel, cut out the stalk and then cut into cubes. Save the fennel greens and chop them. Quarter the tomatoes, remove the stalk and core and then dice as well. Roast the fennel seeds in a pan without fat and then briefly pound in a mortar.
- Heat some oil in a pan and fry the fennel in it for about 5 minutes while turning, then add the shallot and garlic as well as the fennel and when the shallot is translucent, deglaze with a good dash of ouzo and immediately add the tomatoes, then set the stove to the lowest setting. When the ouzo is almost over cooked, season with salt and pepper.
- Now drain the spaghetti, let it drain a little (but not too much) and then put it back in the pan, add the butter and the pecorino, put the lid back on and shake the pan vigorously a few times so that you get a nice butter -Cheese film forms around the spaghetti.
- Then add the fennel-tomato-vegetables, toss a few times and serve and sprinkle with the fennel greens.
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