Fennel-Pepper Spaghetti Recipe

Name: Fennel-Pepper Spaghetti
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon salt; 1/4 cup olive oil, extra-virgin; 2 teaspoons fennel seeds; 1 red onion, quartered then thinly-sliced; 1 red bell pepper, quartered lengthwise, seeded, and sliced; 2 cubanelle peppers, quartered lengthwise, seeded, and thinly-sliced; 3 garlic cloves, finely chopped (or grated); 1/2 teaspoon red pepper flakes; 1 cup chicken stock (can substitute vegetable stock); 1 (28 ounce) can tomatoes (San Marzano); black pepper, to taste; salt, to taste; 1/2 cup basil, torn (or thinly sliced); 1/4 cup flat leaf parsley, chopped; 2 tablespoons butter, cut into small pieces; 1/2 cup parmigiano-reggiano cheese, grated

Servings: persons

1 tablespoon salt
1/4 cup olive oil, extra-virgin
2 teaspoons fennel seeds
1 red onion, quartered then thinly-sliced
1 red bell pepper, quartered lengthwise, seeded, and sliced
2 cubanelle peppers, quartered lengthwise, seeded, and thinly-sliced
3 garlic cloves, finely chopped (or grated)
1/2 teaspoon red pepper flakes
1 cup chicken stock (can substitute vegetable stock)
1 (28 ounce) can tomatoes (San Marzano)
black pepper, to taste
salt, to taste
1/2 cup basil, torn (or thinly sliced)
1/4 cup flat leaf parsley, chopped
2 tablespoons butter, cut into small pieces
1/2 cup parmigiano-reggiano cheese, grated

1
Place a large pot of water over high heat to boil the pasta. Salt water and cook pasta to al dente.
2
While the pasta is cooking, place a large skillet over medium-high heat and add olive oil.
3
Add fennel seeds, toaste a minute, and then add the peppers and onions. Cook for 5 minutes, then stir in garlic and crushed pepper, season with salt and pepper and cook 3 minutes more, then stir in stock and tomatoes. Break up tomatoes with a wooden spoon or potato masher, and simmer the sauce to thicken while the pasta cooks.
4
When the pasta is almost done, stir most of the basil and parsley into the sauce, saving a little for garnish.
5
Drain the pasta and return to the hot pot with butter, cheese, and sauce, and toss to combine.
6
Serve in shallow bowls topped with the extra basil and parsley, as well as extra cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon salt, 1/4 cup olive oil, extra-virgin, 2 teaspoons fennel seeds, 1 red onion, quartered then thinly-sliced, and more.

Yes, Fennel-Pepper Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel-Pepper Spaghetti

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