Pasta with fennel and tomato sauce
TM6

Pasta with fennel and tomato sauce

4.2 (12 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
2078.6 kJ / 494.9 kcal
Protein
18.5 g
Carbohydrates
60.5 g
Fat
18.1 g
Saturated Fat
5.2 g
Fibre
6.5 g
Sodium
9.2 mg

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