If there's one woman in Ireland who knows how to make a delicious spaghetti dish it's Catherine Fulvio. Here’s her spaghetti with fennel, sundried tomatoes and rocket sauce.
Ingredients
- 350g spaghetti
- 2 tablespoons rapeseed oil
- 1 fennel bulb, thinly chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon chopped oregano or parsley
- 120ml vegetable stock
- 100g mascarpone
- 1 tablespoon grated Parmesan
- 6 sundried tomato halves, chopped
- 50g rocket or baby spinach, washed and trimmed
- Parmesan shavings
- 3 tablespoons toasted pinenuts (optional)
- Oregano or parsley sprigs, to garnish, (optional)
Method
Catherine says: “If you prefer a more “meaty” pasta dish, then add some poached,
shredded chicken or even some flaked salmon to the sauce”
Method:
- Cook the spaghetti according to the instructions on the pack.
- Meanwhile, heat the oil in a large saucepan over a medium heat, add the sliced fennel and sauté for about 5 minutes, until softened but not brown.
- Stir in the garlic and oregano or parsley and cook gently for 2 minutes.
- Pour in the vegetable stock and simmer for 2 to 3 minutes. Stir in the mascarpone and Parmesan.
- Add the sundried tomatoes and cook for 2 minutes. Add a little more stock if needed.
- Check the seasoning, before adding the rocket or baby spinach, as you may need to add a little freshly ground black pepper.
To serve:
Toss the cooked, drained pasta into the sauce and using tongs, transfer to a large serving bowl, sprinkle the toasted pinenuts over the top (if you are using them) and arrange some oregano sprigs as well as the Parmesan shavings. Serve immediately.
