Tagliatelle with fennel, tomatoes and ricotta
- 2tsp olive oil
- 1 medium bulb fennel, cored and finely sliced
- 1 clove garlic, peeled and sliced
- 150g (5oz) tagliatelle or other pasta
- 2 large plum tomatoes, deseeded and chopped
- Salt and ground black pepper
- Basil leaves
- Balsamic vinegar
- 2 rounded tbsp ricotta cheese
Cookery Editor, Sue McMahon, suggests using chopped baby plum tomatoes if you prefer. Mix the ricotta into the hot pasta for a creamier result.
- Heat the oil in a large frying pan. Add the fennel and cook for 10 mins, until softened and just browning. After 5 mins, stir in the garlic.
- Meanwhile, add the pasta to a pan of boiling, salted water and cook according to packet instructions. Drain well.
- Add the chopped tomatoes to the frying pan, season and heat through for a min or two. Divide the pasta between 2 hot bowls. Add lots of torn basil leaves to the tomato mixture and spoon over the pasta. Add a good dash of balsamic vinegar.
- Serve with the ricotta cheese.
Nutritional information per portion
- Calories 341(kcal)
- Fat 6.5g
- Saturates 2.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.