Spaghettini with Fennel

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

2 tuber / s fennel, quartered, green chopped
2 shallot (s), finely diced
2 cloves garlic, finely diced
500 g spahettini
salt and pepper
3 tablespoon olive oil
100 ml orange juice
100 g pecorino, rated
150 g salami (fennel salami), thinly sliced, diced or cut into strips

Instructions

Heat the oil in a deep pan or in a wok. Fennel, sliced as thinly as possible, sauté for 10 minutes over low heat. After 4 minutes add the shallots and garlic and sauté briefly. Salt, pepper and deglaze with orange juice.
In the meantime, cook the pasta until al dente according to the instructions on the packet. Drain and collect 100 ml of pasta water. Add both to the fennel vegetables and mix well. Fold in the pecorino, fennel greens and salami and serve immediately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.