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Vegetarian Recipes Collection
Penne with Fennel, Tomato and Blue Cheese
The anise flavour of the fennel makes it the perfect partner for tomato, especially when topped
with blue cheese.
Ingredients:
Serves 2
1 fennel bulb
225 g/8 oz/2 cups penne or other dried pasta shapes
30 ml/2 tbsp olive oil
1 shallot, finely chopped
300 ml/l/2pint/ 1 ¼ cups passata
Pinch of sugar
5 ml/ 1 tsp chopped fresh oregano
115 g/4 oz blue cheese
Salt and freshly ground black pepper
1-Cut the fennel bulb in half Cut away the hard core and root. Slice the fennel thinly, then cut the
slices into strips.
2-Bring a large pan of salted water to the boil. Add the pasta and cook for 10-12 minutes, until
3-Meanwhile, heat the oil in a small saucepan. Add the fennel and shallot and cook for 2-3
minutes over high heat, stirring occasionally.
4-Add the passata, sugar and oregano. Cover the pan and simmer gently for 10-12 minutes, until
the fennel is tender. Season with salt and pepper. Drain the just tender.
pasta and return it to the pan. Toss with the sauce. Serve with blue cheese crumbled over the top.
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