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    Olive and Fennel Gratin

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    Olive and Fennel Gratin

    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.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 3 heads fennel
    • 25g butter
    • 350g Waitrose Penne Fresh Egg Pasta Tubes
    • 240g jar Waitrose Spanish Sliced Black Olives, rinsed and drained
    • Finely grated zest and juice of 1 lemon
    • 4 tbsp olive oil
    • 200g Taleggio cheese, sliced
    • ½ tsp dried oregano


    1. Preheat the grill to medium. Cut the fennel into quarters lengthwise, discarding any untidy outer leaves, then cut away the core and thinly slice lengthwise. Melt the butter in a large frying pan. Add the fennel and season with a little salt and freshly ground black pepper, then fry gently for 8-10 minutes until golden and tender.
    2. Meanwhile, cook the pasta in a large pan of boiling water according to the pack instructions until just tender. Drain thoroughly and return to the pan. Stir in the fennel, olives and lemon zest, and mix well.
    3. Tip the mixture into a large, shallow ovenproof dish and drizzle with olive oil and lemon juice. Lay the cheese slices on top and sprinkle with the oregano and a little seasoning.
    4. Cook under the grill for about 5 minutes until the cheese is melted and beginning to turn golden. Serve immediately with a lightly dressed tomato or mixed leaf salad.

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    Cook's tips

    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.


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    5 stars