Spaghetti with Fennel – Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tuber fennel
- 1 can tomato (s) in pieces
- 1 ring / s salami, hard, e.g. Spanish pepper salami
- 400 g pasta (spahetti)
- olive oil
- Balsamic vinegar, white
- salt and pepper
- 1 clove garlic
- Parmesan
Print Recipe
Pin Recipe Instructions
- Cut the fennel bulb into strips, remove the inner, hard core. Boil the fennel in boiling water for about 10 minutes, then drain. While the fennel is cooking, thinly slice the salami (the amount can be increased or decreased as required) and fry in olive oil in a large saucepan. Then briefly fry the boiled fennel. Press in a clove of garlic. Add the can of tomato pieces including the juice and simmer (about 20 minutes). Season with a dash of white balsamic vinegar, salt and pepper.
- In the meantime, cook the spaghetti and drain. Mix the spaghetti and sauce, arrange on plates and sprinkle with parmesan (preferably a large grater).
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