Summary

Ingredients

• 200 g pasta or spahetti
• 3 tablespoon olive oil
• 1 small onion (s), red
• 1 small fennel bulb (s)
• 250 ml tomatoes, passed
• 5 sage leaves, fresh or dried
• 1 teaspoon oregano
• Pepper, black
• 0.5 teaspoon ½ salt
• 1 tablespoon margarine
• 3 tablespoon parsley, chopped, optional

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Instructions

1. Bring a saucepan with plenty of water and a little salt for the pasta to a boil.
2. Cut the onion into not too small pieces. Wash the fennel bulb, cut off the green and quarter the bulb. Cut away the stalk and cut the fennel into pieces about 1 cm in size. Cut fresh sage leaves into thin strips as possible or chop them into small pieces, dried sage leaves can be easily crumbled with your fingers.
3. Heat the olive oil in a saucepan, sauté the onion and fennel pieces for approx. 2 - 3 minutes while stirring. Be careful not to turn them brown. Add the tomato puree, as well as oregano, pepper and salt. When using dried sage, it is also added to the pot now. Mix everything well and, with the lid on, simmer on the lowest setting for approx. 12-15 minutes, stirring occasionally. If the sauce is too thick, you can add a little water.
4. In the meantime, put the pasta in the boiling water and cook without the lid according to the instructions on the packet. Stir in between. Pour the finished pasta into a colander and rinse briefly with cold water. Put the pot back on the hot plate, add the margarine and let it melt. Then add the drained pasta and stir.
5. When using fresh sage, add it to the sauce approx. 2 - 3 minutes before the end of the cooking time and stir. Season the sauce with salt and pepper.
6. At the very end, distribute the chopped parsley between the portions. Instead, of course, you can also use vegan cheese / parmesan.
7. Attention, dried sage has a more intense taste than fresh. Therefore, take a little less with dried leaves.