RecipesSpaghetti with roasted peppers, tomatoes, and fennel
We clean the onion, fennel, and carrot and cut them into small cubes. We blanch the tomatoes, peel them, and also chop them. We crush the garlic with a knife and finely chop it.
Ingredients (what you need)
500 g spaghetti
7 larger tomatoes
2 large red bell peppers
260 g can of chopped tomatoes
3 tablespoons of tomato paste
1 fennel
2 carrots
1 onion
3 cloves of garlic
freshly crushed chili flakes
1 teaspoon of fennel seeds
1 teaspoon of sugar
150 ml vegetable broth
a handful of fresh chopped basil
salt
olive oil
Recipe steps
We clean the onion, fennel, and carrot and cut them into small pieces. We first blanch the tomatoes, then peel them and also chop them. We crush the garlic with a knife and finely chop it.
In olive oil, we sauté the garlic, then add the carrot, onion, and fennel, and sauté everything over low heat for about 10 minutes. Next, we add the chopped tomatoes, canned tomatoes, fennel seeds, and tomato puree.
We pour in the broth and cook for 15 minutes. At the end, we add a teaspoon of sugar, chopped basil, and season with salt and chili flakes. We blend everything thoroughly with an immersion blender.
We coat the peppers with olive oil and roast them in the oven at 250°C in convection grill mode until about 60% of the skin is black.
We remove the peppers, place them in a plastic bag, and let them soften for a while. We clean them from the skin and seeds, then cut them into strips. We add these strips to the tomato mixture.
We cook the spaghetti in salted water according to the instructions, then drain them and mix with the vegetables.
Additional information about the recipe Spaghetti with roasted peppers, tomatoes, and fennel
Spaghetti with roasted peppers, tomatoes, and fennel is a delicious and healthy dish that will delight any lover of Italian cuisine. The roasted peppers add a rich and sweet flavor to the pasta, while the tomatoes contribute freshness and acidity. Fennel, with its subtly anise-like taste, perfectly complements the other ingredients and adds an extra layer of flavor. This dish is not only delicious but also colorful and nutritious. The combination of all these ingredients creates a harmonious blend that is ideal for lunch or dinner.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
