Index Meals | Farfalle with basil and fennel
Here’s a pasta sauce recipe that needs no cooking whatsoever. It’s really tasty, bursting with vitamins – and cheap, too! Dairy free, vegetarian and vegan.
Balsamic vinegar, Basil, Chopped tomatoes, Dairyfree, Dairy-free, Dairy free, Extra-virgin olive oil, Farfalle, Fennel, Parmesan cheese, Pasta, Red onion, Vegan, Vegetarian
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Farfalle with basil and fennel

About This Recipe

Ingredients

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
Date

October 14, 2015

Category
Dairy-free, Vegan, Vegetarian
Tags
Balsamic vinegar, Basil, Chopped tomatoes, Extra-virgin olive oil, Farfalle, Fennel, Parmesan cheese, Pasta, Recipe, Red onion