Spaghetti with fennel and chilli
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
Method
- 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.