Description
Spaghetti with Roasted Fennel and Olive Oil is a delightful dish that combines perfectly cooked pasta with the sweet, aromatic flavor of roasted fennel. Tossed in high-quality olive oil and enhanced by garlic and Parmesan, this recipe transforms simple ingredients into an unforgettable culinary experience. Ideal for cozy dinners or impressing guests, it’s a versatile meal that suits any occasion.
Ingredients
Scale
- 8 oz (225g) spaghetti
- 1 medium fennel bulb, sliced
- 3 cloves garlic, minced
- 4 tbsp extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss sliced fennel with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes until caramelized.
- While fennel roasts, boil salted water in a large pot. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- In a skillet over medium heat, add remaining olive oil and sauté minced garlic until fragrant (about 1 minute). Remove from heat.
- Combine drained spaghetti with roasted fennel and garlic in the skillet. Gradually add reserved pasta water until desired consistency is reached.
- Stir in grated Parmesan cheese, red pepper flakes, salt, and pepper to taste. Garnish with fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting/Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 410
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg