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Olive and Fennel Gratin
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Sliced black olives, sautéed fennel and fresh pasta make a lovely combination of textures and flavours in this no-fuss meat-free supper dish. It is topped with sweet, buttery Taleggio cheese which melts to a delicious creamy softness when heated.
If you use a 500g bag of the penne, the remainder can be frozen and used as a single portion supper at a later date.
Typical values per serving:
11.3% fat per serving
This recipe was first published in October 2003.