5-ingredient spaghetti with fennel, tomato, and mint

5-ingredient spaghetti with fennel, tomato, and mint

Based on 73 ratings

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
spaghetti
1 bulb
fennel
200 g
cherry tomatoes
15 g
mint
1
chili pepper
olive oil
salt
pepper
MetricImperial

Utensils

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

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

Nutrition per serving

Cal455
Fat10 g
Protein9 g
Carb78 g
  • 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 g cherry tomatoes
    • 1 chili pepper
    • 15 g 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 g 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!

  • Enjoy your meal!

    5-ingredient spaghetti with fennel, tomato, and mint

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!