Pasta e pomodori aromatizzati

Italians have a knack of using few ingredients and yet making a dish which will blow your tastebuds.  This is another one of my favourite dishes which is again, quick and easy but packed full of flavour.

pasta e pomodori


You will need: (Serves 2)

200g fresh tomatoes

1 large red onion

2 tbsp fennel seeds

2 tbsp balsamic vinegar

200g short pasta (I’ve used fusilli here)

salt and pepper to season

fresh basil leaves to garnish


  • Wash and chop your tomatoes into small bite-sized pieces
  • Finely chop the onion
  • Fry the onion on a low flame in 2 tbsp of pre-heated extra virgin olive oil until translucent.  Be really careful not to burn the onions, if you do, throw away and start again!
  • Add the tomatoes, balsamic vinegar and fennel seeds, stirring frequently.  Cook until everything is soft and you’re salivating.
  • If necessary add water if vegetables start to dry out.
  • Boil the pasta, drain and add to the saucepan with the sauce. Season with salt and pepper.
  • Serve with grated parmigiano (if desired) and fresh basil leaves.
  • Eat and be happy

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