Vegetarian pasta with fennel and tomatoes
6 servings
45 minutes
This vegetarian pasta recipe with fennel and tomatoes is a true homage to Italian cuisine traditions, combining fresh vegetables and aromatic spices. Fennel adds a delicate anise note to the dish, while sweet peppers, tomatoes, and basil reveal its bright, rich flavor. A thick vegetable sauce made with tomato puree and spices envelops the pasta, creating a harmony of textures. It's the perfect dish for a Mediterranean-style dinner: light, nutritious, and rich in vitamins. This pasta pairs well with a glass of white wine or a fresh green salad, making the meal even more exquisite.
1
Cook the pasta according to the instructions on the package. Drain the water.
- Spaghetti: 500 g
2
Preheat the grill, place the pepper (skin side up) on it for 10 minutes. Then remove the skin from the pepper and cut it into strips.
- Fresh red pepper: 2 pieces
3
Heat oil in a large pot and sauté fennel, onion, and carrot for 8-10 minutes until softened. Add garlic, pepper, fennel seeds, and tomato paste and simmer for another 2 minutes. Then add tomatoes, broth, and sugar and cook for 15 minutes until all vegetables are soft.
- Olive oil: 2 tablespoons
- Fennel: 1 piece
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 2 cloves
- Ground chili pepper: 0.3 teaspoon
- Dill seeds: 1 teaspoon
- Tomato puree: 2 tablespoons
- Tomatoes: 400 g
- Vegetable broth: 600 ml
- Powdered sugar: 1 teaspoon
4
Stir the sauce until smooth. Cook on low heat for 5 minutes, add basil and pepper. Mix the sauce with the pasta.
- Basil: to taste
- Ground chili pepper: 0.3 teaspoon