Tomato, Fennel, and Goat Cheese Pasta - alive magazine

Ingredients

• 3 Tbsp (45 mL) extra-virgin olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 10 anchovy filets, chopped
• 1/2 tsp (2 mL) crushed red pepper flakes
• 1 large fennel bulb, trimmed and chopped into 1/2 in (1 cm) pieces, fronds reserved
• 1/2 lb (225 g) whole grain farfalle pasta
• 2 cups (500 mL) cherry tomatoes, cut in halves
• 2 tsp (10 mL) dried marjoram
• 1 Tbsp (15 mL) fresh basil, chopped
• 6 cups (1.5 L) baby spinach
• Freshly ground black pepper, to taste
• 1/4 cup (60 mL) soft goat cheese
• 3 Tbsp (45 mL) toasted pine nuts