Spaghetti with fennel, tomatoes & ricotta | BBC Good Food


  • 3 garlic cloves, sliced
  • 2 tbsp olive oil
  • 2 small or 4 baby fennel bulbs, thinly sliced
  • 6 plum tomatoes, seeded and diced
  • a small bunch basil leaves, chopped
  • 2 tbsp balsamic vinegar
  • 300g spaghetti
  • + 1 more ingredients
    • 100g low fat ricotta

Heat the garlic and olive oil in a wide shallow pan. Add the fennel, season well then cook for 10 minutes until soft and golden. Put the tomatoes, basil and vinegar in a large bowl with some seasoning.

View full recipe at SpringPad


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