Spaghetti with Red Cabbage & Fennel
VEGETARIAN
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 6 people

Whole Wheat Spaghetti with Red Cabbage & Fennel

Whole Wheat Spaghetti with Red Cabbage & Fennel - Buon Appetito!

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  • 12.35 oz. (350 gr.) whole wheat spaghetti
  • 1 medium red onion, julienned
  • ½ red cabbage, finely sliced
  • ¾ cup chopped fennel
  • 2 Tbs. dried oregano
  • 3 Tbs. extra virgin olive oil (EVOO)
  • Sea salt to taste
  • Grated Parmigiano Reggiano (optional)
  1. In a saucepan sauté onion with EVOO on medium heat for about 5 minutes.
  2. Add chopped fennel and the hard, root part of the red cabbage finely chopped and cook for about 5 more minutes.
  3. Add sliced red cabbage, oregano, salt to taste and cook for about 20 more minutes, until cabbage is thoroughly cooked.
  4. In the meantime cook spaghetti al dente according to package direction.
  5. Drain pasta, mix with sauce, toss to coat thoroughly and serve.

Whole Wheat Spaghetti with Red Cabbage - Chopped fennel    Whole Wheat Spaghetti with Red Cabbage: Sliced cabbage    Whole Wheat Spaghetti with Red Cabbage: Simmer onions and chopped fennel
Whole Wheat Spaghetti with Red Cabbage: Add sliced cabbage    Whole Wheat Spaghetti with Red Cabbage: Cooked sauce    Whole Wheat Spaghetti with Red Cabbage: Serving bowl

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  • For a vegan version, do not add grated Parmigiano Reggiano when serving.
  • Instead of grated Parmigiano Reggiano cheese, you may use grated Grana Padano or Pecorino Romano.
  • This recipe is amazing. The red cabbage makes for a surprisingly good pasta sauce.
  • Excellent served at room temperature as a pasta salad.
  • Pair well with Soave Classico from the Veneto region of Italy, dry Riesling, Vermentino among white wines, or Rosso del Conero from the Marche region of Italy, Sangiovese di Romagna, Montepulciano d'Abruzzo among reds.
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