Name: Tomato pasta with fennel and capsicum
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 2 h 10 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 450 g (14¼ oz) fennel bulbs; 2 cloves garlic, crushed; 1 x 400 g (12¾ oz) can chopped Italian tomatoes; sprig of fresh thyme; 1 red capsicum (pepper); grated rind of ½ lemon; 3 eggs, lightly beaten; 20 g (¾ oz) sun-dried tomato paste or tomato paste; olive oil, for cooking; 300 g (10 oz) plain flour; 30 ml (1 fl oz) olive oil; 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

A celebration of vibrant Mediterranean flavours with a refreshing lemon lift. This sauce could also be served with plain fresh tagliatelle or dried pasta if short of time.

Ingredients

Pasta

300 g (10 oz) plain flour
1 teaspoon salt

Method

To make the pasta, follow the method in the Chef’s techniques, and add the tomato paste with the eggs. Divide the dough into four before passing through the pasta machine. When the pasta has passed through the thinnest setting, pass the sheets through the 6