5-ingredient spaghetti with fennel, tomato, and mint

5-ingredient spaghetti with fennel, tomato, and mint

Based on 21 ratings

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g spaghetti
1 bulb fennel
200 g cherry tomatoes
15 g mint
chili pepper
olive oil
salt
pepper
Metric
Imperial

Utensils

  • frying pan
  • cooking spoon
  • cutting board
  • knife
  • pot
  • colander

Nutrition per serving

Cal
455
Protein
9g
Fat
10g
Carb
78g

Step 1/3

Halve the fennel, remove the outer leaves, and cut into thin slices. Heat some olive oil in a frying pan over medium high heat and sauté the fennel. Season with salt and pepper and cook for approx. 7 min. or until soft.
  • 1 bulb fennel
  • olive oil
  • salt
  • pepper
  • frying pan
  • cooking spoon
  • cutting board
  • knife

Halve the fennel, remove the outer leaves, and cut into thin slices. Heat some olive oil in a frying pan over medium high heat and sauté the fennel. Season with salt and pepper and cook for approx. 7 min. or until soft.

Step 2/3

Meanwhile, quarter the cherry tomatoes and thinly slice the chili pepper. Pluck the leaves from the sprigs of mint. Set half aside for garnish, and roughly chop the other half. When the fennel has turned translucent, add the tomatoes, chili, and the chopped mint. Continue cooking on low heat while the pasta cooks.
  • 200 cherry tomatoes
  • 1 chili pepper
  • 15 mint

Meanwhile, quarter the cherry tomatoes and thinly slice the chili pepper. Pluck the leaves from the sprigs of mint. Set half aside for garnish, and roughly chop the other half. When the fennel has turned translucent, add the tomatoes, chili, and the chopped mint. Continue cooking on low heat while the pasta cooks.

Step 3/3

Bring water to a boil in a pot. Salt generously and cook the spaghetti until al dente. Reserve some pasta water, draining the rest, and add the cooked pasta to the pan with the fennel. Mix well, adding the reserved pasta water to the pan to make a light sauce. Garnish with the remaining mint. Enjoy!
  • 200 spaghetti
  • salt
  • pot
  • colander

Bring water to a boil in a pot. Salt generously and cook the spaghetti until al dente. Reserve some pasta water, draining the rest, and add the cooked pasta to the pan with the fennel. Mix well, adding the reserved pasta water to the pan to make a light sauce. Garnish with the remaining mint. Enjoy!