Fennel-Pepper Spaghetti Recipe

Name: Fennel-Pepper Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound spaghetti; 1/4 cup EVOO (extra-virgin olive oil); 2 teaspoons fennel seed; 1 red onion, quartered, then thinly sliced; 1 red bell pepper, quartered lengthwise, seeded, and thinly sliced; 2 cubanelle peppers (Italian frying peppers), quartered lengthwise, seeded, and thinly sliced; 3 garlic cloves, finely chopped or grated; 1/2 teaspoon crushed red pepper flakes; Black pepper; 1 (28-ounce) can San Marzano tomatoes; 1 cup chicken or vegetable stock; 1/2 cup fresh basil leaves, torn or thinly sliced; 1/4 cup chopped fresh flat-leaf parsley leaves; 2 tablespoons butter, cut into small pieces; 1/2 cup grated Parmigiano-Reggiano cheese

Servings: persons

Salt
1 pound spaghetti
1/4 cup EVOO (extra-virgin olive oil)
2 teaspoons fennel seed
1 red onion, quartered, then thinly sliced
1 red bell pepper, quartered lengthwise, seeded, and thinly sliced
2 cubanelle peppers (Italian frying peppers), quartered lengthwise, seeded, and thinly sliced
3 garlic cloves, finely chopped or grated
1/2 teaspoon crushed red pepper flakes
Black pepper
1 (28-ounce) can San Marzano tomatoes
1 cup chicken or vegetable stock
1/2 cup fresh basil leaves, torn or thinly sliced
1/4 cup chopped fresh flat-leaf parsley leaves
2 tablespoons butter, cut into small pieces
1/2 cup grated Parmigiano-Reggiano cheese

1
Bring a large pot of water to a boil over high heat.
2
Salt the water and cook the pasta to al dente.
3
While the pasta is cooking, place a large skillet over medium-high heat with the EVOO.
4
Add the fennel seed, toast for a minute, then add the onions and peppers and cook for 5 minutes.
5
Stir in the garlic and red pepper flakes, season with salt and black pepper, and cook for 3 more minutes, then stir in the tomatoes, breaking them up with a wooden spoon or potato masher.
6
Stir in the stock and simmer the sauce to thicken while the pasta cooks.
7
When the pasta is almost done, stir most of the basil and parsley into the sauce, saving a little for garnish.
8
Drain the pasta and return it to the hot pot with the butter and cheese and the sauce, then toss to combine.
9
Serve the pasta in shallow bowls and sprinkle with the remaining herbs.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: Salt, 1 pound spaghetti, 1/4 cup EVOO (extra-virgin olive oil), 2 teaspoons fennel seed, 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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