Spaghetti with vegage chop sauce

Preheat the oven to 225 ºC. Cut the stems and the bottom of the fennel tubers, halve the fennel and cut into segments. Spread over a baking sheet covered with parchment paper. Sprinkle with 2 tbsp oil and sprinkle with pepper and salt. Roast the fennel for about 25 minutes in the oven, until the edges turn dark and the vegetables are al dente.

Meanwhile, cook the spaghetti al dente according to the instructions on the package. Heat the rest of the oil in a frying pan and fry the onion and garlic 1 min. Scoop the finely chopped and cook for 2 min. Add the tomatoes and crush them with a wooden spoon. Cook the sauce for 10 minutes on low heat. Season with salt and pepper.

Spoon the spaghetti on 4 plates. Divide the sauce over it and sprinkle with some rocket. Mix the rest of the arugula through the roasted fennel and lay on a dish. Serve these separately. Tasty with grated Parmesan cheese.