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Penne with fennel & chargrilled vegetables
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150g wholewheat penne
1 tbsp olive oil
2 fennel, very thinly sliced
2 cloves garlic, finely chopped
1 tsp fennel seeds
350g tub Waitrose Chargrilled Vegetable Sauce With Olives
½ x 15g pack oregano, chopped
Finely grated zest of 1 lemon
1. Bring a large pan of salted water to the boil and cook the pasta for 10-12 minutes until tender. Meanwhile, heat the oil in a frying pan and fry the fennel very gently for 10 minutes, stirring frequently until softened and beginning to colour. Stir in the garlic and fennel seeds, and fry for a further 2 minutes.
2. Reserve a small ladleful of the pasta water, approximately 100ml, then drain the pasta and return to the pan. Add the chargrilled vegetable sauce, fennel mixture and enough reserved pasta water to loosen. Heat through gently for 2 minutes. Transfer to serving plates and sprinkle with the oregano and lemon zest, to serve.
Cook’s tipFor a spicier, meaty variation, use a 350g tub Waitrose Tomato Sauce With Pepperoni & Chilli and add some chopped black olives to the sauce.
Typical values per serving:
High in fibre; 1 of your 5 a day.
This recipe was first published in July 2018.