Fennel pasta

This fennel pasta makes a quick dinner that will blow your socks off. It’s full of flavour despite being vegan and diary-free. It can be gluten-free too.

1 large fennel bulb
3 tbsp / 45 ml olive oil
¼ cup / 50 g capers (rinsed well if very salty), chopped
10 Kalamata olives, pitted and halved
4 garlic cloves
2 cups diced ripe tomatoes (approx. 3 large tomatoes)
1 tsp brown sugar
1 tsp tomato paste
5 tsp balsamic vinegar
salt, to taste
pepper, to taste
generous pinch of hot chilli flakes
generous pinch of saffron (optional)
200 g of your favourite pasta (I used wholemeal spaghetti), cooked al dente
1 tbsp chopped fresh parsley
2 tbsp pine nuts, pan roasted

View the full recipe at Lazy Cat Kitchen →