Spaghetti with Tomato-Fennel Vegetables

Steps

1. Halve the fennel lengthwise, cut out the core in a wedge shape, then slice each half into thin strips. Wash thoroughly under running water and drain well.
2. Peel the garlic and slice thinly. Wash the sage and thyme, pat dry, and chop finely.
3. Wash and halve the cherry tomatoes; slice the olives into rings.
4. Heat the olive oil in a large pan. Sauté the fennel for 3-4 minutes, then add the garlic and sauté together for another 2-3 minutes.
5. Stir in the tomato paste, then deglaze with a splash of white wine (or water).
6. Add the sage and thyme, then the vegetable broth. Simmer over medium heat for about 10 minutes, stirring occasionally, until the fennel is slightly softened.
7. Meanwhile, bring a large pot of water to a boil for the pasta. Once boiling, add about 1 tsp salt and the spaghetti. Cook according to package instructions until al dente.
8. Add the cherry tomatoes, olives, and capers to the sauce and simmer for another 3-4 minutes. Season the sauce with balsamic vinegar, salt, pepper, and optional chili flakes.
9. Once the spaghetti is cooked, drain well, reserving some of the pasta water. Add the drained spaghetti to the sauce in the pan and mix well, adding a little pasta water if needed.
10. Divide the pasta among plates and serve with freshly chopped parsley, basil, or dill, and freshly grated Parmesan.