Fennel. Once solely the reserve of pro chefs and Dalston foodie hipsters (or “fipsters”™), now this delicately flavoured little plant is for everyone to experiment with. We whipped up this fennel and tomato spaghetti in no time and it was a roaring success. Fresh and full of flavour, the best bit is the squished tommies. They really make the sauce pop. A tasty but oh so easy vegan dinner idea.
1 tbsp sun-dried tomato oil - from the jar1 tbsp olive oil2 fennel bulbs1 red onion2 garlic cloves4 sun-dried tomatoes500g cherry tomatoes1 sprig of basil - leaves only Salt & pepper to taste400g spaghetti
side salad Nutritional yeast or almond parmesan
Large deep frying pan | Microplane | Large saucepan | Kettle (boiled)