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Pasta with Fennel and Tomato Sauce

Pasta with Fennel and Tomato Sauce
3.4 5 ratings
Prep. 25 min
Total 45 min
4 portions
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Ingredients

  • vegetable oil
    20 g
  • fennel bulb cut in slices (2-3 cm), fennel fronds reserved
    400 g
  • fennel seeds
    1 tsp
  • onion (approx. 60 g), cut in halves, sliced (5 mm)
    1
  • sugar
    20 g
  • chopped tomatoes, canned
    400 g
  • tomato purée
    20 g
  • water plus extra for cooking pasta
    100 g
  • salt plus extra for cooking pasta
    1 tsp
  • ground pepper
    ¼ tsp
  • vegetable stock paste
    ½ tsp
    ½ vegetable stock cube (for 0.5 l)
  • balsamic glaze
    2 dashes
  • dried pasta (e.g. penne)
    350 g
  • water
  • salt
  • raw pine nuts
    30 g
  • small mozzarella balls drained, cut in halves
    125 g

Difficulty

medium

Nutrition per 1 portion

Protein 20 g
Calories 2324 kJ / 551 kcal
Fat 17 g
Fibre 6.4 g
Carbohydrates 76 g

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Also featured in

The Basic Cookbook 151 Recipes
International

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