Fennel Spaghetti | 20-Minute Italian Pasta

Bring a large pot of water to a boil for the pasta, then season generously with salt.

Cut the fennel bulb in half, remove the core, and slice the bulb into thin strips. Thinly slice the garlic and slice the sun-dried tomatoes into strips.

Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the sliced fennel and sauté over medium heat for about 7 minutes until caramelized, soft, and golden brown.