Summary

Ingredients

• 250 g spahetti
• 1 tablespoon olive oil
• 1 clove garlic, finely chopped
• 1 tuber / n fennel, cleaned, cut into small pieces
• salt and pepper
• Chilli flakes
• 3 sprigs thyme, including the leaves
• 100 ml vegetable stock
• 100 g sheep cheese, crushed
• 10 olives, black, pitted, quartered
• Thyme, fresher than decoration

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Instructions

1. Cook the spaghetti al dente according to the instructions on the packet.
2. Meanwhile, sauté the garlic and fennel in olive oil and season with salt, pepper, thyme and chilli to taste. Briefly continue to fry, then deglaze with vegetable stock and reduce until the fennel has the desired bite (about 5 minutes for me).
3. Fold in the cooked spaghetti, which has only been drained briefly, along with the sheep`s cheese and olives and mix well. If desired, sprinkle with a few fresh thyme leaves or fennel greens (if available).