Fennel-Pepper Spaghetti
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 ⓘ
Instructions
- Place a large pot of water over high heat to boil the pasta. Salt water and cook pasta to al dente.
- While the pasta is cooking, place a large skillet over medium-high heat and add olive oil.
- 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.
- When the pasta is almost done, stir most of the basil and parsley into the sauce, saving a little for garnish.
- Drain the pasta and return to the hot pot with butter, cheese, and sauce, and toss to combine.
- Serve in shallow bowls topped with the extra basil and parsley, as well as extra cheese.
Nutrition & Diet Analysis (per serving)
655
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).