Tagliatelle with fennel, tomatoes and ricotta recipe

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  • Low-fat
  • Vegetarian
serves: 2
Skill: easy
Prep: 10 min
Cooking: 20 min

Nutrition per portion

Calories 341 kCal 17%
Fat 6.5g 9%
  -  Saturates 2g 10%
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  • A lower-fat pasta dish with seasonal fennel, which has a sweet aniseed flavour and works well with a soft and creamy cheese


    • 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


    • 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.

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

    • 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.

    • Serve with the ricotta cheese.

    Top tip for making Tagliatelle with fennel, tomatoes and ricotta

    Cookery Editor, Sue McMahon, suggests using chopped baby plum tomatoes if you prefer. Mix the ricotta into the hot pasta for a creamier result.

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