About This Recipe
⅔ of a bulb of fennel, finely diced
1 red onion, finely chopped
400g can of chopped tomatoes
1 cup of fresh basil leaves, snipped
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
Salt and fresh ground pepper
250g dry farfalle pasta
Small basil leaves to garnish
Freshly grated parmesan cheese, to serve (optional)
- Mix together the chopped vegetables, herbs, tomatoes, oil and vinegar, and seasoning in a large bowl. Cover, and set aside. Refrigerate if you are preparing it several hours in advance.
- When you are ready to eat, cook the pasta in a large pan of boiling, salted water until al dente. Drain the pasta and return it to the pan, along with the mixed vegetables. Leave to stand for 2-3 minutes so that the pasta absorbs the flavours in the sauce.
- Check the seasoning and serve with a little grated parmesan cheese (unless you want to keep it dairy-free) and a few fresh basil leaves on top.