Pasta
Spaghetti with wild fennel, chilli pepper oil and fried bread
4
people
12′
(cooking time)
15′
(total time)
Difficulty
Easy
Ingredients
Spaghetti | 360g |
Wild fennel | |
Breadcrumbs | to taste |
EXTRA VIRGIN OLIVE OIL WITH CHILLI PEPPER FLAVOUR | |
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL | |
Salt | to taste |
Instructions
Fry the bread in a frying-pan with a very little Zucchi 100% Italian EVO oil.
Cook the spaghetti in salted boiling water, draining three minutes before perfectly cooked.
Drain the spaghetti into a saucepan with a dribble of Zucchi 100% Italian EVO oil and keep cooking, using the cooking water.
Once ready, switch off the heat and add the wild fennel and Zucchi chilli flavoured extra virgin olive oil. Transfer to the serving dish and complete with the bread.
Cook the spaghetti in salted boiling water, draining three minutes before perfectly cooked.
Drain the spaghetti into a saucepan with a dribble of Zucchi 100% Italian EVO oil and keep cooking, using the cooking water.
Once ready, switch off the heat and add the wild fennel and Zucchi chilli flavoured extra virgin olive oil. Transfer to the serving dish and complete with the bread.
