Spaghetti with Fennel and Ham
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tuber / s fennel
- 100 g tomato (s), dried, in oil
- 1 handful pine nuts
- 400 g pasta (spahetti)
- salt and pepper
- 150 g ham, cooked, sliced
- 8 tablespoons oil, preferably from the tomatoes
- 50 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Clean and wash the fennel and cut into slightly wider strips. Drain the tomatoes. Roast the pine nuts until golden brown without fat. Cook the spaghetti al dente. Cut the ham and tomatoes into fine strips.
- Heat the oil in the pan. Fry the fennel in it for 6-8 minutes, turning frequently. Fry the ham and tomato strips. Drain the spaghetti and fold it well into the ham and fennel mixture. Season with a little salt and pepper, serve.
- Slice or grate the parmesan cheese thinly. Scatter pine nuts over the top.
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