Pasta with Fennel and Tomato Sauce
TM6

Pasta with Fennel and Tomato Sauce

Ingredients

  • 1 tsp dried fennel seeds
  • 20 g oil
  • 60 g onions, halved then sliced (5 mm)
  • 400 g fennel bulb, sliced (2-3 cm), fronds reserved for garnishing
  • 20 g sugar
  • 400 g tinned chopped tomatoes
  • 20 g tomato purée
  • 100 g water, plus extra for cooking pasta
  • 1 tsp fine sea salt, plus extra to taste and for cooking pasta
  • ¼ tsp ground black pepper, plus extra to taste
  • ½ vegetable stock cube (for 0.5 l), crumbled
  • 2 dashes balsamic glaze
  • 350 g dried pasta (e.g. penne)
  • 30 g pine nuts
  • 125 g bocconcini, drained

Nutrition
per 1 portion
Calories
2324 kJ / 551 kcal
Protein
20 g
Carbohydrates
76 g
Fat
17 g

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