Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

RICH FENNEL SPAGHETTI

RICH FENNEL SPAGHETTI
RICH FENNEL SPAGHETTI

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.

Ingredients
Method

Ingredients

Sauce

  • 1 tbsp oil from sun-dried tomato jar
  • 1 red onion
  • 2 cloves garlic
  • 2 bulbs fennel
  • 4 sun dried tomatoes
  • 1 tbsp olive oil
  • 500g cherry tomatoes
  • 1 sprig basil (leaves only)
  • Salt and pepper to taste
  • 400g spaghetti

To serve

  • Side salad
  • Nutritional yeast or almond parmesan

Equipment

  • Large deep frying pan
  • Microplane
  • Large saucepan
  • Kettle (boiled)

Method

  1. 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.

  2. 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.

  3. 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 of 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.

  4. 4.

    Now, prepare the pasta. Cook the pasta according to pack instructions and save 100ml pasta water.

  5. 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.