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.
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.