Summary

Ingredients

• 2 red pepper (s)
• 100 g parmesan, rated
• 1 onion (s)
• 3 clove (s) garlic
• 600 g fennel
• 1 bunch basil
• 1 tablespoon olive oil
• 4 teaspoon vegetable stock, instant
• 500 g pasta (Farfalle)
• a bit salt
• Pepper, black
• water

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Instructions

1. Wash the peppers and cook in plenty of water for 20 minutes until soft, then drain and drain. Remove the stalks and the stones, cut the pods into pieces. Mix with 80 g of parmesan and puree. Peel and finely chop the onion and garlic. Wash and clean the fennel and cut into strips. Rub the basil with kitchen paper and finely chop the leaves.
2. Heat the oil in a pan. Fry the onion and garlic until golden. Add the fennel, lightly salt and fry everything. Pour in water as required, add the stock and cook covered for 15 minutes.
3. Cook the farfalle in plenty of salted water according to the instructions on the packet.
4. Mix the fennel with the sauce, heat everything briefly and stir in the finely chopped basil. Season the sauce with salt and pepper and serve with 20 g of parmesan with the farfalle.