Spicy tomato and fennel marinara
Dry angel hair pasta
2 small, thinly sliced, fronds reserved
1 small, thinly sliced
2 clove(s), (2 tsp) crushed
Dried chilli flakes
Seafood marinara mix
Pasta sauce, tomato-based, basil
120 g, baby
1 medium, wedges to serve
- Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Add pasta and a pinch of salt and cook, following packet instructions. Drain.
- Meanwhile, heat oil in a deep non-stick frying pan over high heat. Cook half the sliced fennel with the onion, garlic and chilli, stirring occasionally, for 2 minutes or until lightly browned and tender. Add seafood and cook, stirring, for 2 minutes or until almost cooked through. Add pasta sauce and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes or until seafood is cooked through. Season with salt and pepper.
- Meanwhile, combine remaining sliced fennel and rocket in a large bowl. Top pasta with seafood mixture and reserved fennel fronds. Serve with fennel and rocket salad and lemon wedges.