Wednesday, 18 August 2010

Fennel and Salami pasta

Serves 4, 3 syns on ee 4.5 on green (free if you leave out the salami, and still yummy!)

28g german salami per person, cut into small strips.

1 packet Spaghetti

2 tins chopped tomatoes

1 fennel bulb finely sliced


Fry light

1. Boil spaghetti as per packet instructions.
2. Fry fennel, garlic and salami in fry light#
3. When fennel is softened add tinned tomatoes and simmer
4. When spaghetti is cooked stir into the sauce, season and serve.

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