Spaghetti with Fennel and Tomato Sauce

Ingredients

Start by cutting the fennel into wedges and placing them in a pot with cold water. Bring to a boil and cook for about 10 minutes, then drain and cut the fennel into small cubes.
In a skillet with a drizzle of extra virgin olive oil, sauté the onion. Once it becomes golden and translucent, add the diced fennel along with the tomato passata, and let it simmer for about 20 minutes.
Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and toss them directly in the skillet with the tomato and fennel sauce. Once well coated, serve immediately, garnished with a handful of chopped fresh parsley.