Pasta with fennel and tomato sauce

Pasta with fennel and tomato sauce

4.3 61 ratings

Prep. 15 min

Total 40 min

4 portions

Ingredients

vegetable oil
20 g
fennel bulb trimmed and cut in slices (2-3 cm)
400 g
fennel seeds
1 tsp
brown onion cut into halves, then cut into thin slices (5 mm)
60 g
canned chopped tomatoes
400 g
tomato paste
20 g
water
1100 g
salt
1 tsp
ground black pepper
¼ tsp
Vegetable stock paste (see Tip)
½ tsp
balsamic glaze
½ tsp
pine nuts
30 g
dried penne pasta
300 g
bocconcini drained and cut into halves
125 g

Difficulty

easy

Nutrition per 1 portion

Sodium 9.2 mg

Protein 18.5 g

Energy 2078.6 kJ / 494.9 kcal

Fat 18.1 g

Fibre 6.5 g

Saturated Fat 5.2 g

Carbohydrates 60.5 g

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