Summary

Ingredients

• 50 g sultanas
• 300 g pasta (whole wheat spahetti)
• salt
• 50 g pine nuts
• 1 pepper, red, possibly dried
• 100 g onion (s)
• 4 cloves garlic
• 400 g fennel
• Fennel - green, finely chopped
• 2 tablespoon oil, e.g. olive oil
• 6 tablespoon vegetable broth
• 350 g tomato (s), peeled and pitted
• pepper
• 6 tablespoon parsley, finely chopped
• 0.5 teaspoon ½ lemon (s), the zest, grated

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Instructions

1. Soak the sultanas covered with water, cook the spagetti in salted water until al dente and strain.
2. In the meantime, toast the pine nuts in the pan without fat or liquid until light brown and set aside. Core the peppers and dice very finely, finely dice the onions and cut the fennel into thin strips. Fry the onion cubes in olive oil, squeeze the garlic, add the peppers and fennel and sauté while stirring. Add the sultanas, pour on the vegetable stock and cook covered for 6-10 minutes. Dice the tomatoes, add and cook for another 4 minutes. Add the fennel greens, pepper, parsley and lemon zest, season to taste, mix with the spagetti, serve with the pine nuts and serve.