Fennel-and-Onion Spaghetti

fennel and onion spaghetti
  • 4Servings


  • Salt and pepper
  • 1 pound spaghetti or whole wheat spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 1 bulb fennel, thinly sliced
  • 1 large onion, thinly sliced
  • 4 cloves garlic, grated or finely chopped
  • 3 tablespoons fresh thyme leaves
  • 1 tablespoon finely grated lemon or orange peel
  • 1/2 cup dry white wine
  • 1/4 cup chopped flat-leaf parsley
  • 2 belgian endive, thinly sliced
  • Freshly grated parmigiano-reggiano cheese
  • 1/4 cup pine nuts, toasted


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.

While the pasta is working, in a large skillet, heat the EVOO, 3 turns of the pan, over medium heat. Add the fennel and onion and cook until softened, 20 minutes. Add the garlic, thyme and lemon peel and cook for 5 minutes. Stir in the wine and parsley and cook for 1 minute.

Stir in the pasta and enough of the reserved pasta cooking water to moisten as desired. Stir in the endive; season with salt and pepper. Top with the cheese and pine nuts.