A speedy little midweek supper chock full of savoury goodness.
Ingredients
Makes 2 portions
1 fennel bulb, sliced
1 tablespoon fennel seeds
A handful of roughly chopped sundried tomatoes
160g dried spaghetti
Tablespoon fresh thyme leaves
Parmesan to taste
Olive oil, salt & pepper
Recipe
1. Sweat the fennel and seeds in a little olive oil, or oil from the tomatoes until they soften
2. Meanwhile cook the pasta to al dente, and drain, keeping a little of the cooking water
3. Toss together together the pasta, fennel & sundried toms with enough of the pasta water to form a sauce over a high heat
4. Season to taste and serve with parmesan and thyme
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