Ingredients

Steps

• Cook spaghetti in boiling water, then drain and keep warm.
• Drizzle fennel slices with 15 ml of olive oil and season with salt and pepper.
• Fry the fennel in a hot griddle pan for 4 to 6 minutes until softened.
• Heat 15 ml of oil in a pan and fry the onion until soft.
• Add crushed garlic and cook for one minute.
• Add harissa and wine, reducing to approximately 45 ml of liquid over medium heat.
• Stir the spaghetti and torn basil leaves through the sauce.
• Serve the pasta on a bed of the griddled fennel.