Spaghetti with fennel

Name: spaghetti with fennel
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 3 el white raisins bag of 500 g; 5 el olive oil; 1 fennel bulb halved and in strips; 300 g Spaghetti pack 500 g; tin can anchovy fillet (a 48 g), drained; 2 toes garlic finely chopped; 2 el capers jar 100 g; 3 el flat leaf parsley finely chopped; lemon pressed out

A tasty Italian recipe. The starter contains the following ingredients: fish, white raisins (bag 500 g), olive oil, fennel (halved and in strips), spaghetti (pack 500 g), anchovy fillet ((a 48 g), drained), garlic (finely chopped), capers (jar 100 g), flat parsley (chopped) and lemon (squeezed).

Ingredients

Directions

But the raisins in 100 ml of hot water. Meanwhile, heat 3 tbsp oil in a frying pan and fry the fennel over medium heat for 15 minutes. Stir occasionally. Cook the spaghetti al dente according to the instructions on the package.
Add the anchovies to the fennel and let the fillets disintegrate slightly while stirring. Add the garlic and cook for another 2 minutes. Add the capers, the parsley and the lemon juice. Spoon the pasta with the rest of the oil through the fennel mixture. Season with salt and pepper. Serve immediately.