Fennel-Tomato Quick Pasta

Ingredients

• 180 g Pasta (spaghetti or penne)
• 1 medium Fennel bulb
• 2 cloves Garlic
• 3/4 cup (180 ml) Tomato sauce (or passata)
• 2 tbsp Olive oil
• 1/2 tsp Chili flakes
• 1/2 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)
• 1/4 cup (25 g) Parmesan (optional, for serving)(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then reserve 1/2 cup of pasta water and drain.

2. 2

   While the pasta cooks, trim and thinly slice the fennel. Heat olive oil in a large skillet over medium heat and sauté fennel for about 8–10 minutes until softened.

3. 3

   Add minced garlic and chili flakes to the skillet and cook for 30–60 seconds until fragrant.

4. 4

   Stir in tomato sauce and simmer for 5–7 minutes. Loosen with a splash of reserved pasta water as needed.

5. 5

   Add drained pasta to the skillet and toss to coat. Season with pepper (and salt if needed). Serve hot, optionally topped with parmesan.