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Penne with fennel-flavoured tomato sauce

A recipe from the Good Food collection.

pasta-wide

Ingredients

  • 400 g penne pasta
  • 1 tablespoon light olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fennel seeds
  • 400 g can Roma tomatoes
  • ½ cup water
  • 300 g can butterbeans, drained and rinsed
  • 3 slices Sanitarium® Soy Healthy™ Smoked Soy Slices, finely diced
  • 2 tablespoons torn fresh basil leaves

Method

1. Cook the penne according to the packet instructions.

2. Heat the oil in a saucepan, and cook the onion and garlic over medium heat for 3 minutes, or until softened. Add the fennel seeds, tomatoes, water, butterbeans and soy slices. Bring to the boil, then reduce the heat and simmer for 7 minutes, or until thickened slightly. Stir in the basil.

3. Drain the pasta. Stir the sauce through the warm pasta and serve.

Main ingredient:
Pasta
Cuisine:
Italian
Course:
Dinner, Main-course
Occasion:
Midweek dinner

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