Fennel and tomato pasta

Updated: Oct 9, 2021

Half an onion sliced thinly

1 fennel bulb sliced thinly

3 garlic cloves crushed/minced

Good glug of olive oil

Pinch of chilli flakes

1 tin chopped tomatoes

Tbsp capers or olives (optional)

200g of your fave pasta

Parmesan or nutritional yeast (optional)

Heat the oil in a large pan,

Add garlic and allow to brown lightly.

Then add fennel, onion, chilli flakes and salt and pepper.

Cook for 10 minutes until softened.

Add tinned tomatoes and half a tin of water and let the sauce bubble away for 20 mins, stirring from time to time.

Meanwhile get your pot boiling for your pasta, have a little taste of your sauce and adjust the seasoning if required. Cook your pasta and if adding olives or capers, add these to the sauce now.

Once cooked stir the pasta into the sauce long with a spoonful of the pasta water. Let it bubble for a minute to mingle then serve up into bowls. Top with parmesan or if using nutritional yeast, stir this in just before serving.

Feel free to throw some fresh herbs on top, basil, parsley or oregano.