I love a super quick and tasty meal in the summer, I often find it too hot for a full dinner like hotpot, pie and so on, so I opt for things with veggies and good olive oil in it. I found this one in an Abel and Cole leaflet with one of our veg boxes man moons ago and it’s really become a firm fave in our house.
This is one of my favorites and you should certainly try it!
What you need:
2 pans
1 pasta strainer
1 Fennel
Few Tomatoes
enough pasta to feed the mouths at your table
Olive oil, try and make it the top of your budget, you’ll thank yourself the flavor is just… ergh… amazing.
A chunk of Parmesan or Pecorino. I like Pecorino it’s a little but nuttier but hey- personal tastes!
Heat your hobs.
Fill one pan with the water for your pasta and get it on the heat, add a big pinch of salt to the water.
So slice your fennel up, not too thick as you want a nice texture and a quick cooking time, slice your tomatoes up too.
Put your other pan on the heat, wait a few seconds and put a few glugs of oil in there. Plonk in your slices tomatoes and fennel.
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| So I say to Mr M, hey take a photo of it in the pan – he gets all Hipstarmatic on me… Thanks.. |
Put a lid on a stir occasionally.
The water for the pasta should be boiling now, so pop in your pasta. I like Fusilli Tricolore pasta, it has a lovely delicate flavoring and has a nice pop of colour on the plate. Scrummy.
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| I use Sainsbury’s Tricolore at 95p a pack. Not the cheapest but good quality and value. |
Once the pasta has finished drain it, pour over a little bit of olive oil. It makes for glossy pasta.
Return the pasta to the empty pan, and pour in the fennel and tomato sauce. Give it a good stir. It’s ready.
We like to serve it up with a quick grating of Parmesan.
As you can see, it’s a winner!
