Spaghetti with Braised Fennel, Cherry Tomatoes and Olives

Aromatic pasta with braised fennel, sweet cherry tomatoes and salty olives, finished with lemon and Parmesan. A quick, summery dish that brings a lot of flavor with little effort.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 200 g Spaghetti
• 1 Stück Fennel bulb
• 250 g Cherry tomatoes
• 2 Stück Garlic cloves
• 50 g Black olives, pitted
• 1 EL Capers
• 0.5 Stück Dried red chili
• 1 Stück Organic lemon (zest and juice)
• 40 g Parmesan, freshly grated
• 3 EL Olive oil
• 3 Stück Thyme sprigs
• 0.5 Bund Parsley
• Salt
• Black pepper, freshly ground

Method

1. Bring water to a boil in a large pot and salt it generously.
2. Trim the fennel, set the fronds aside, halve the bulb, remove the core and cut into thin strips.
3. Finely chop the garlic, slice the chili into small rings, halve the cherry tomatoes, roughly chop the olives and strip the thyme leaves from the stems.
4. Heat two tablespoons of olive oil in a large pan over medium heat, then fry the fennel for 6 to 8 minutes until golden brown, turning it occasionally.
5. Add the garlic, chili and thyme and fry for another minute, until fragrant.
6. Add the tomatoes, olives and capers and let them gently break down over medium heat for 5 minutes. Season with salt and pepper.
7. Cook the spaghetti in the pot until al dente, reserving a cup of the pasta water.
8. Drain the spaghetti, add it to the pan and toss well with a little of the pasta water and the remaining olive oil until a lightly creamy sauce forms.
9. Stir in the lemon zest and some of the juice, sprinkle with Parmesan and chopped parsley, and serve immediately.