Fennel Cacciatore Spaghetti with Rocket and Pear Salad
This one came about when I accidently bought the wrong cacciatore and it's been a firm favourite ever since.
Ingredients
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
Instructions
- 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.
