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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!  
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g 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

Method
 

  1. Cook the pasta according to the package instructions, then drain, cover to keep warm.
  2. Meanwhile, chop the chillies and garlic, slice the fennel into 1 cm strips.
  3. 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.
  4. 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.
  5. Stir through the drained pasta.
  6. Serve with grated cheese scattered on the top.