Spaghetti with Red Pesto, Fennel and Black Olives
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 fennel, (approx. 300-350 g)
- 1 onion (s)
- olive oil
- 400 g spahetti
- 20 olives, black, pitted
- some basil, fresh
- 1 glass pesto, (90 g content)
- Black pepper from the mill
- salt
- water
Print Recipe
Pin Recipe Instructions
- Wash and clean the fennel, remove the hard stalk and cut into fine strips. Finely chop some of the tender fennel green and set aside. Peel and chop the onion.
- Heat olive oil in a pot. Fry the fennel and onion cubes in it over medium heat for about 2-3 minutes, then close the lid and let simmer on low heat for about 12-15 minutes. If necessary, add a tablespoon of water.
- Heat enough water with a pinch of salt in a large saucepan and cook the spaghetti in it according to the instructions on the packet. When you`re done, drain off the water, collecting some of it.
- Cut the olives into rings. Wash the basil, cut into small pieces and set aside. Add the olive rings to the fennel and heat briefly. Add the pesto and a little pasta water, stir in well. Season to taste with black pepper from the mill and possibly a little salt. Mix the pesto and fennel mixture with the drained pasta. Garnish with basil and fennel greens.
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