Serves
2

Cooking

30min
By
Average: 3 (3 votes)
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Ingredients

200g rigatoni
2 tablespoons olive oil
1 baby fennel bulb, thinly sliced
1 red onion, sliced into wedges
1 clove garlic, sliced
2 tablespoons balsamic vinegar
baby rocket to serve
goat's cheese, crumbled, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Bring a large saucepan of salted water to the boil and cook pasta until al dente. Drain and keep warm.

Heat oil in a frying pan over medium heat. Add fennel and onion. Cook for 15 minutes or until caramelised.

Add garlic and cook for a further minute. Stir through the balsamic vinegar.

Toss the fennel mixture with the pasta and season well with salt and pepper. Divide between two plates and top with rocket and goat’s cheese.