Seriously Simple Tomato and Fennel Pasta Sauce: Meat Free Monday

Sometimes I just really want a nice simple dinner which can be whipped up in no time and is still healthy. This usually means making a pasta dish! The flavours in this dish are so perfect for the nice summer weather we’ve been having over the weekend as the sweet apple juice brings the tomatoes to life and the slight tang to the fennel and its seeds help liven up the sauce!

A while ago a friend of mine had said how she couldn’t believe that people didn’t make their own pasta sauces as it’s so easy, and I felt a bit guilty because I often buy pasta sauce and when I did make it, it would just be a can of tomatoes with some basil and garlic in it! So I decided to experiment with flavours and textures and I think the key to this recipe is being patient with the onions and getting them really soft before adding the tomatoes. It makes for a more silky smooth sauce rather than being too chunky!

Theres not really much else to say about this dish other than here is the recipe:

This will make a big batch which will serve around 6-8. It is freezable so you can make a big amount and then save the left overs for a nice easy meal another day.

1 Onion
1 Fennel
2 Garlic Cloves
1 tspn Fennel Seeds
2 cans Chopped Tomatoes
2 tablespoons Apple Juice
Pinch Chilli Flakes
1/2 Lemon (juice)
Salt and Pepper
Spray oil or olive oil

Finely chop the onion and fennel and add to a saucepan with some spray oil. Cook them on a low heat for around 2-3 minutes then add the crushed garlic cloves and the fennel seeds. Continue to cook, stirring often, on the low heat untill the onion and fennel is soft and translucent.

Add the canned tomatoes, apple juice, lemon juice, chilli flakes and a pinch of salt and pepper.

Simmer the sauce untill the tomatoes have reduced and thickened.

Cook pasta of your choice and then stir the sauce into the drained cooked pasta. Serve with a bit of salad.

Walnut and Parsley Pesto

Since my mum bought back the big bag of walnuts from France I’ve been playing around with ideas for recipes with them and this is one of my favourites! I love pesto and have never tried any other varieties so I decided to combine two flavours I love and I think go well together – walnuts and parsley! It was also an excuse to use some more wedding cheese which has been grated and in the freezer for a good few weeks!

Makes a small jar full:

20g Flat Leaf Parsley
20g Walnuts
20g Parmesan
1 small Garlic Clove
5-6 tablespoons Extra Virgin Olive Oil
squeeze Lemon Juice
Black Pepper

In a blender add the garlic clove and the chopped walnuts and blitz untill fine and almost the consistency of breadcrumbs. Place onto a chopping board and pile the parsley on top, using a big knife finely chop the parsley (mix it all up as you chop so you are combining the ingredients together on the board). You could do this in the blender but I really like the slightly rough texture you get from working it with a knife.

Put it all back into the blender and add the cheese and 3 tablespoons of oil. Blitz a few times just to mix it all up and combine the cheese with the herbs. Add another 2-3 tablespoons of oil to create a loosened sauce texture, season with a little black pepper and a squeeze of lemon juice, taste and add a little more lemon if needed.

Put into a bowl or jar and keep in the fridge for a week or so.

This is nice to serve on cooked pasta, added to a cheese toastie, stir into leek and potato soup or as I’m going to do in a later post – add it to your croutons in a soup!

This is a lovely variation on the classic pesto – will have to try some different herbs and nuts now! x x