Tomato pasta with fennel and capsicum

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; grated rind of ½ lemon; 300 g (10 oz) plain flour; 1 x 400 g (12¾ oz) can chopped Italian tomatoes; olive oil, for cooking; 1 red capsicum (pepper); 2 cloves garlic, crushed; 30 ml (1 fl oz) olive oil; 3 eggs, lightly beaten; sprig of fresh thyme; 1 teaspoon salt; 20 g (¾ oz) sun-dried tomato paste or tomato paste

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

Europe
Italy
Main course
Mediterranean
Vegetarian
Pasta

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