|200 g||cherry tomatoes|
Halve the fennel, remove the outer leaves, and cut into thin slices. Heat some olive oil in a frying pan over medium high heat and sauté the fennel. Season with salt and pepper and cook for approx. 7 min. or until soft.
Meanwhile, quarter the cherry tomatoes and thinly slice the chili pepper. Pluck the leaves from the sprigs of mint. Set half aside for garnish, and roughly chop the other half. When the fennel has turned translucent, add the tomatoes, chili, and the chopped mint. Continue cooking on low heat while the pasta cooks.
Bring water to a boil in a pot. Salt generously and cook the spaghetti until al dente. Reserve some pasta water, draining the rest, and add the cooked pasta to the pan with the fennel. Mix well, adding the reserved pasta water to the pan to make a light sauce. Garnish with the remaining mint. Enjoy!