The Dinner Planner

Fennel Cacciatore Spaghetti with Rocket and Pear Salad

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This one came about when I accidently bought the wrong cacciatore and it's been a firm favourite ever since.
Servings 4


Fennel Cacciatore Spaghetti

  • 400 g spaghetti
  • 1 fennel cacciatore – also labelled aniseed sometimes
  • 1 onion
  • 2 400g tinned tomatoes
  • 2 tbsp olive oil
  • salt and pepper

Rocket and Pear Salad

  • 120 g rocket
  • 2 pears – shaved
  • 20 g parmesan – shaved
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar


  • Heat olive oil in pan over meduim heat.
  • Roughly chop the cacciatore and onion and place in a blender. Blitz until it resembles a fine crumble.
  • Add the cacciatore and onion mixture to the pan and cook for 5 minutes. Add the tomatoes and season with salt and pepper. Pop a lid on and simmer, stirring occasionally for 20 minutes. (you can cook it for longer if you have the time)
  • Cook the pasta in a pan of boiling salted water for 8 minutes or until al dente.
  • For the salad, place the rocket in a bowl and shave over the pear and parmesan. You can do this with a peeler. Simply cut the pear in half and then peel one side and then the other. Dress with the olive oil and balsamic and season with salt and pepper.
  • Once the sauce has cooked, toss the pasta through. Serve with extra parmesan and the salad.

Tips and Variations

Vegetarian – You can omit the cacciatore and add 1/2 tsp of crushed fennel seeds and 1 clove of garlic to the onion when frying off. 
Gluten Free – Use gluten free pasta
Low Carb – Replace the pasta with zucchini noodles. 

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