Spelled penne with fennel, tomato and salmon

Name: spelled penne with fennel, tomato and salmon
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Grand'Italia wholemeal spelled penne; 2 fennel bulb; 2 toe garlic; 250 g Cherry tomatoes; 2 el mild olive oil; 0,5 el fennel seed; 690 g Grand'Italia Sugocasa in bottle; 300 g salmon fillet all variants possible; 7,5 g fresh basil

Wholemeal spellpenne with fennel, garlic, cherry tomatoes, fennel seed, spicy tomato sauce and pieces of fried salmon fillet.

Ingredients

Directions

Cook the pasta al dente according to the instructions on the package.
In the meantime, cut the stems and a piece of the underside of the fennel tubers, halve in length and remove the hard core.
Cut into slices as thin as possible. Slice the garlic and halve the cherry tomatoes.
Heat the oil in a frying pan and fry the fennel, fennel seed and garlic for 7 minutes on medium heat.
Add the tomato sauce and heat for 3 minutes. Season with pepper and salt.
In the meantime, heat the oil in a frying pan and fry the salmon for 6 minutes on medium heat.
Turn halfway. Season with pepper and salt.
Add the cherry tomatoes for the last 3 minutes and bake with the cutting edge.
Drain the pasta and mix through the sauce. Divide over deep plates and divide the tomatoes and salmon into pieces. Garnish with the basil leaves.