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
Spaghetti with Fennel and Ham
Spaghetti with Fennel and Ham

Instructions

  1. 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.
  2. 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.
  3. Slice or grate the parmesan cheese thinly. Scatter pine nuts over the top.

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