Spaghetti with fennel, tomatoes and ricotta recipe | olivemagazine
Spaghetti with fennel, tomatoes and ricotta makes a great, quick and easy midweek meal. Fennel is a simple addition, but adds an extra depth to the sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 3 cloves garlic sliced
- 2 tbsp olive oil
- 2 small or 4 baby bulbs fennel thinly sliced
- 6 plum tomatoes seeded and diced
- a small bunch of leaves basil chopped
- 2 tbsp balsamic vinegar
- 300g spaghetti
- 100g low fat ricotta
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