Penne with Fennel, Parmesan and Basil (Melissa Tan)
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- Olive September 2010 - Penne with fennel, parmesan and basil
To Cook (Serves 2)
- 3 tbs olive oil
- 2 garlic cloves, crushed
- Pinch chilli flakes
- 1 small fennel bulb, thinly sliced
- 150g penne
- 2tbs grated parmesan
- Small bunch basil, shredded
- Heat oil and cook the garlic and chilli for a minute. Add the fennel and cook for 10 minutes until soft and slightly golden.
- Cook penne, drain and reserve some water.
- Tip the pasta into the fennel pan with 2 tbs cooking water.
- Season and sprinkle with basil and cheese.