Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola

1. 1

   clean and cut fennel in half, cut,away the inner stem and root, slice the fennel intio fine slensder sticks.

2. 2

   boil the pasta ,cook until just tender

3. 3

   in the.meantime, heat oil in pan saute the onion and fennel for 3 minutes ,do not brown.

4. 4

   add passata, sugar and oregano, simmer gently until the fennel is tender, season with salt and pepper.

5. 5

   Drain pasta and.arrange fennel mixture on top.

6. 6

   Crumble the blue cheese over the top.

7. 7

   to make 1/2 ltr passata you need 7 very ripe tomatoes, 1 small red onion,chopped, 1 tablespoon olive oil, 2-3 peeled and crushed cloves of garlic, 1 teaspoon finely fresh chopped basil, 1 teaspoon each tomato puree and sundried tomato puree, 1/2 teaspoon fresh black cracked pepper and a pinch of sea salt.

8. 8

   place tomatoes, basil,galic, salt and pepper into blender and blend well, in large pan heat the onions until just golden, add too blender and blend into tomatoes,pour the whole mixture into large pan bring to boil, add the two purees, simmer down for about 10-15 minutes until you get a perfect passata sauce , not thin like soup nor thick like puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.