- 110g/4oz fresh spaghetti
- 1 fennel bulb, sliced into 1¼cm/½in slices
- 2 tbsp olive oil
- salt and freshly ground black pepper
- ½ onion, finely chopped
- 1 garlic clove, crushed
- ½ tsp harissa
- 6 tbsp red wine
- handful basil leaves, torn
- Cook the spaghetti according to packet instructions. Drain and keep warm.
- Drizzle the fennel with one tablespoon of the olive oil and season with salt and freshly ground black pepper.
- Heat a griddle pan and fry the fennel for 4-6 minutes, or until softened.
- Heat the remaining one tablespoon of oil in a separate pan and fry the onion until soft but not coloured. Add the garlic and cook for one minute.
- Add the harissa and red wine and cook over a medium heat, until reduced to three tablespoons of liquid.
- Stir the cooked spaghetti through the sauce and add the basil leaves.
- Serve the spaghetti placed on a bed of the griddled fennel.