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Pasta with fennel and tomato sauce

Pasta with fennel and tomato sauce
4.3 62 ratings
Prep. 15 min
Total 40 min
4 portions
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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
Calories 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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