Yes, I propose a fennel sauce, capable of deceiving anyone who cannot stand this vegetable and easy to make, even for a very quick lunch.
Ingredients for 4
320 gr of short pasta (I used macaroni)
1 medium-sized fennel
1 spring onion
3 tablespoons of tomato sauce
1 cup of pickled black olives
2 tbsp tahini sauce
salt, pepper and extra virgin olive oil
fresh aromatic herbs
Boil abundant salted water for the pasta.
Clean the onion and fennel and mince them.
In a wok-like pot, pour 4 tablespoons of extra virgin olive oil and, when hot, add the onion and fennel. Brown for a few minutes, then salt slightly, add the olives and the tomato puree. Cook for about 10-15 '. The fennel must be soft, but not too soft.
When the water boils pour the macaroni and cook them al dente.
In the meantime, dilute the tahini with the lemon juice and add the cream obtained with the fennel.
When the macaroni are ready, pour them into the sauce, mix well over high heat and serve hot with a handful of freshly chopped aromatic herbs.