Blitz up some roasted fennel and tinned tomatoes for this pantry pasta.Katrina MeyninkeasyTime:<30 minsServes:4
This takes about five minutes longer than it takes to boil your water and cook your pasta,yet has the potential to taste like you made an effort. Everything you need,other than a fresh head of fennel,a few cloves of garlic and a little prosciutto,is already in your pantry – that's what makes this a speedy,wondrous dinner. And if you don't have any prosciutto,replace with about 1 teaspoon of capers – fry them with the garlic for the salty garlicky wonder that is.