Fennel spaghetti with tomato sauce

Name: Fennel spaghetti with tomato sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Fennel tuber (approx. 200 g); 250 g Cabanossi; 1 medium onion; 1 Garlic clove; 200 g Spaghetti; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 1 package (370 ml) Tomato pieces with herbs; 7-10 Tbsp black pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Fennel tuber (approx. 200 g)
250 g Cabanossi
1 medium onion
1 Garlic clove
200 g Spaghetti
7-10 Tbsp Salt
1 TABLESPOON Oil
1 package (370 ml) Tomato pieces with herbs
7-10 Tbsp black pepper

Directions

1
Clean, wash, halve and cut the fennel into strips. Put the fennel green aside. Cut cabanossi into slices, peel onion and garlic and dice finely. Prepare noodles in boiling salted water according to package instructions. Heat oil in a pot. Brown the cabanossi and fennel in it, remove.
2
Sauté onion and garlic in frying fat. Add sauce and bring to the boil once. Season with pepper. Drain the noodles and let them drain. Mix noodles with cabanossi, fennel and sauce. Chop the fennel green and sprinkle over it