Tagliatelle with fennel, tomatoes and ricotta recipe

A lower-fat pasta dish with seasonal fennel, which has a sweet aniseed flavour and works well with a soft and creamy cheese

Ingredients

• 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

Method

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.
2. Meanwhile, add the pasta to a pan of boiling, salted water and cook according to packet instructions. Drain well.
3. 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.
4. Serve with the ricotta cheese.