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 lb spaghetti (I like angel hair); ¼ cup extra virgin olive oil; 3 -4 garlic cloves, finely chopped; 2 teaspoons fennel seeds; 1 red onion, quartered, sliced; 1 red bell pepper, quartered lengthwise, seeded, sliced; 1 green bell pepper, quartered lengthwise, seeded, sliced; 1 cubanelle pepper, quartered lengthwise, seeded, sliced; 12-1 teaspoon red pepper flakes (to taste); 1 cup vegetable stock (or chicken broth); 1 (28 ounce) can crushed tomatoes (or whole tomatoes); ground black pepper; ½ cup fresh basil, chopped; ¼ cup flat leaf parsley, chopped; 2 tablespoons butter; ½ cup grated parmigiano-reggiano cheese

Servings: persons

salt
1 lb spaghetti (I like angel hair)
¼ cup extra virgin olive oil
3 -4 garlic cloves, finely chopped
2 teaspoons fennel seeds
1 red onion, quartered, sliced
1 red bell pepper, quartered lengthwise, seeded, sliced
1 green bell pepper, quartered lengthwise, seeded, sliced
1 cubanelle pepper, quartered lengthwise, seeded, sliced
12-1 teaspoon red pepper flakes (to taste)
1 cup vegetable stock (or chicken broth)
1 (28 ounce) can crushed tomatoes (or whole tomatoes)
ground black pepper
½ cup fresh basil, chopped
¼ cup flat leaf parsley, chopped
2 tablespoons butter
½ cup grated parmigiano-reggiano cheese

1
Place a large pot of water over high heat to boil the pasta.
2
When the water reaches a boil, add some salt and drop in the pasta.
3
Cook to al dente according to package directions(about8-10 minutes) and drain.
4
Return pasta to the pot it was cooked in and set aside.
5
While the pasta is cooking, place a large skillet over medium-high heat and pour in 1/4 cup olive oil.
6
Add the garlic and fennel seeds to the pan and cut the rest of the vegetables.
7
Add in the onion, peppers and red pepper flakes to the pan and cook until the veggies are tender, about 6-7 minutes.
8
Add the vegetable or chicken stock and tomatoes to the pan (if using whole tomatoes, break them up using a wooden spoon or potato masher).
9
Bring the sauce up to a boil, reduce heat to simmer, season with salt and pepper and cook until slightly thickened, about 5 minutes.
10
Stir in the basil and parsley.
11
Toss the butter and cheese with the cooked pasta, then add the tomato sauce and toss well to combine.
12
Serve and enjoy!

498

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 17 ingredients. The key ingredients include: salt, 1 lb spaghetti (I like angel hair), ¼ cup extra virgin olive oil, 3 -4 garlic cloves, finely chopped, 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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