Spaghetti finocchietto selvatico

A simple and tasty recipe with a typical ingredient from the Calabrian peasant tradition.

The wild fennel is an aromatic plant that grows wild in the Mediterranean and is mainly harvested in country areas characterised by arid soil.

In addition to preparing herbal teas and infusions, wild fennel leaves are often used in cooking to make pasta dishes, just like the recipe we are proposing today!

Ingredients for 2:

· 200 g Spaghetti alla Chitarra

· A small bunch of wild fennel

· One red onion

· One garlic clove

· 100 g tuna in oil

· 1 bottle of Pomodorossa

· Half a glass of white wine

· Chilli pepper to taste

· Salt to taste

· EVO oil 


We create a fry with a generous drizzle of oil in which we add the finely chopped onion, the wild fennel previously blanched and then chopped up, chilli pepper to taste and a clove of garlic poached.

As soon as the onion has browned, remove the garlic clove and add the tuna, deglazing with white wine.

Once the alcohol has evaporated it is time to add the tomato puree.

We add salt and leave to cook on a low flame with a lid for about half an hour.

In the meantime we boil our spaghetti alla chitarra in plenty of salted water and once al dente we drain them directly into the sauce. We stir until everything is well amalgamated Serve and garnish with a few tufts of wild fennel.