A lower-fat pasta dish with seasonal fennel, which has a sweet aniseed flavour and works well with a soft and creamy cheese
Serves: 2
Prep time: 10 mins
Cooking time: 20 mins
Total time: 30 mins
Skill level: Easy peasy




    • 2tsp olive oil


    • 1 medium bulb fennel, cored and finely sliced


    • 1 clove garlic, peeled and sliced


    • 150g (5oz) tagliatelle or other pasta


    • 2 large plum tomatoes, deseeded and chopped


    • Salt and ground black pepper


    • Basil leaves


    • Balsamic vinegar


    • 2 rounded tbsp ricotta cheese






    1. Heat the oil in a large frying pan. Add the fennel and cook for 10 mins, until softened and just browning. After 5 mins, stir in the garlic.


    1. Meanwhile, add the pasta to a pan of boiling, salted water and cook according to packet instructions. Drain well.


    1. Add the chopped tomatoes to the frying pan, season and heat through for a min or two. Divide the pasta between 2 hot bowls. Add lots of torn basil leaves to the tomato mixture and spoon over the pasta. Add a good dash of balsamic vinegar.


    1. Serve with the ricotta cheese.



Nutritional information per portion



fat 6.5g saturates 2.0g calories 341(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.