Spaghetti Al Finocchio
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spahetti
- 300 g fennel
- 1 small chilli pepper (Peperoncino), red
- 1 teaspoon oregano
- 400 g tomato (s), (peeled tomatoes in tomato juice, can)
- 2 tablespoon olive oil
- salt
- white wine
- Parmesan, grated
- sugar
Print Recipe
Pin Recipe Instructions
- Wash the fennel, cut into thin slices or rasps about 2 - 3 mm thick. A food processor or grater simplifies this procedure. Set aside the fennel greens for decoration.
- Drain most of the tomato juice and use for another purpose.
- Add the chopped fennel with a pinch of salt to the coarsely mashed tomatoes in a saucepan and cook for around 15-20 minutes over moderate to medium heat with the lid initially closed. A small dash of white wine can also be added. In this case, you need less tomato juice. Add a pinch of sugar if you like.
- The peperoncino (pay attention to the spiciness! Use less if necessary) is pitted, cut into small pieces and added to the tomato and fennel mixture with the oregano. Cook gently for another 5 minutes. Add olive oil.
- Meanwhile cook the spaghetti (wider formats are also suitable) according to the preparation instructions until al dente.
- Arrange the spaghetti on the plates, top with the fennel tomatoes. Decorate with the fennel green. Grated Parmesan cheese can be served with it.
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