Get 50% off*
Start today
Photo of Spicy tomato and fennel marinara by WW

Spicy tomato and fennel marinara

11 - 14
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min


Dry angel hair pasta

250 g

Olive oil

2 tsp

Fennel bulb(s)

2 small, thinly sliced, fronds reserved

Brown onion

1 small, thinly sliced


2 clove(s), (2 tsp) crushed

Dried chilli flakes

1 tsp

Seafood marinara mix

500 g

Pasta sauce, tomato-based, basil

700 g


120 g, baby


1 medium, wedges to serve


  1. 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.
  2. 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.
  3. 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.


SERVING SIUGGESTION: Crusty sourdough bread. TIPS: • To save time, use a mandolin, V-slicer or the slicing attachment on a food processor to thinly slice the fennel and onion. • Add it: 1 tbs balsamic vinegar or lemon juice to salad in Step 3. • Swap it: Angel hair pasta for gluten-free thin spaghetti for a gluten-free meal .