Rich Fennel Spaghetti
- Super simple
- 0:30 m
- 10 ingredients
Fennel. Once solely the reserve of pro chefs and Dalston foodie hipsters (or “fipsters”™), now this delicately flavoured little plant is for everyone to experiment with. We whipped up this fennel and tomato spaghetti in no time and it was a roaring success. Fresh and full of flavour, the best bit is the squished tommies. They really make the sauce pop. A tasty but oh so easy vegan dinner idea.
Serves: 4
Ingredients
For the sauce
- 1 tbsp sun-dried tomato oil - from the jar
- 1 tbsp olive oil
- 2 fennel bulbs
- 1 red onion
- 2 garlic cloves
- 4 sun-dried tomatoes
- 500g cherry tomatoes
- 1 sprig of basil - leaves only
- Salt & pepper to taste
- 400g spaghetti
To serve
- side salad
- Nutritional yeast or almond parmesan
Before you start
Large deep frying pan | Microplane | Large saucepan | Kettle (boiled)
Step 1
First, prep the veg
- Peel and grate the garlic
- Peel and finely dice the red onion
- Trim and finely slice the fennel
- Finely slice the sun dried tomatoes
Ingredients
- 2 fennel bulbs
- 1 red onion
- 2 garlic cloves
- 4 sun-dried tomatoes
Step 2
Start cooking
- Warm the sun-dried tomato oil in a pan over a medium heat
- Add the red onions and a pinch of salt and stir for 3-4 minutes
- Add the garlic and stir for 30 seconds
- Add the fennel and sun dried tomatoes and stir for 3-4 minutes
- Transfer the contents of the pan to a bowl and set to one side
Ingredients
- 1 tbsp sun-dried tomato oil - from the jar
- Salt & pepper to taste
Step 3
In the same pan, prepare the tomatoes
- Add a splash more oil to the pan
- Add the cherry tomatoes to the pan along with a pinch of salt and pepper, stir, turn the heat down, put the lid on and shake the pan to prevent catching every minute for 5 minutes
- Take the lid off the pan and gently crush the tomatoes with a potato masher to release the juice
- Add the basil leaves to the pan and fold into the tomatoes and turn the heat right down
Ingredients
- 1 tbsp olive oil
- 500g cherry tomatoes
- 1 sprig of basil - leaves only
Step 4
Now, prepare the pasta
- Cook the pasta according to pack instructions and save 100ml pasta water
Ingredients
- 400g spaghetti
Step 5
Combine the veg, add the pasta to the sauce and serve
- Add the bowl of cooked fennel to the pan and fold into the tomatoes
- Add the pasta water to the pan, turn up the heat and simmer for 1 minute
- Turn the heat down, add the spaghetti to the pan and fold into the sauce
- Serve the Rich Fennel Spaghetti with a side salad and sprinkle of nutritional yeast
Ingredients
- side salad
- Nutritional yeast or almond parmesan