Spaghetti with fennel and chili
19 Aug 2015
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This fennel spaghetti is a lovely dish in the summer, perfect for lazy lunches or light suppers. You can also serve it as starter in a typical Italian menu. Use gluten-free pasta if wheat is problematic for you!
Ingredients
- 200g spaghetti
- 1 Tbsp olive oil
- 2 cloves garlic
- 1 chilli pepper
- 1 head of fennel
- 100 ml white wine or stock
- ½ tsp fennel seeds
- 3 Tbsp chopped parsley
- grated cheese
- salt and pepper
Instructions
- Cook the pasta according to the package instructions, then drain, cover to keep warm.
- Meanwhile, chop the chillies and garlic, slice the fennel into 1 cm strips.
- Heat the oil in a frying pan, add the garlic, chilli and fennel seeds. Fry gently for about 1 minute, being careful not to burn it.
- Add the fennel, season with salt and pepper, then stir for 1-2 minutes. Pour in the wine or stock, simmer for about 5 minutes until the fennel gets soft. Add the parsley, toss.
- Stir through the drained pasta.
- Serve with grated cheese scattered on the top.
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Categories
- Meal Type: - Everyday - Lunch - Main - Pasta - Quick & Easy - Starter - Supper
- Cuisines: - Italian
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Gluten Free
- Skill Levels: - Easy
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