Penne with tomatoes and shrimps

Name: penne with tomatoes and shrimps
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300 g wholegrain penne pasta; 1 fennel bulb; 2 el traditional olive oil; 350 g tomato frito tomato sauce; 150 ml fish stock of tablet; 250 g romatomat; 30 g fresh parsley; 250 g ice shrimp

Penne with tomatoes, fennel and shrimps.

Ingredients

300 g wholegrain penne pasta
1 fennel bulb
2 el traditional olive oil
350 g tomato frito tomato sauce

150 ml fish stock of tablet
250 g romatomat
30 g fresh parsley
250 g ice shrimp

Directions

Cook the pasta al dente according to the instructions on the package.
In the meantime, cut the fennel into thin slices. Heat the oil in a frying pan and fry the fennel for 3 minutes on medium heat.
Add the tomato sauce and fish stock and bring to the boil. Cook for 5 minutes on a high heat. Stir frequently.
Meanwhile cut the tomatoes into segments and the leaves of the parsley fine.
Drain the pasta, scoop together with the tomato, parsley and shrimp through the sauce and serve.