Recipe & photography by Joe Woodhouse.
Really simple to make, it is great chucking this in the oven while you get on with other things. A very low maintenance lunch or dinner. The tomatoes collapse and form a loose sauce with the oil. I don’t tend to eat this with cheese. As it is great as is. However feel free to add cheese if you like. Delicious served hot, or store it in the fridge and serve at room temperature for a packed lunch or meal in the warmer months.
Serves 4
Ingredients
4 fennel bulbs, very tough woody stalks
removed, tender ones keep,
400g mixed tomatoes, small cherry ones are best
2 red onions, cut into a rough dice
4-6 tablespoons extra-virgin olive oil
3-4tbsp capers, drained, if small leave, if larger chop them roughly
sea salt flakes and black pepper.
300g Gigli
Method
Slice the fennel across its entirety from the root to the tip in about 1cm thick slices. You will get lots of half moons.
Preheat the oven to 180°C (350°F), Gas Mark 4. Combine everything in a suitable-sized roasting tray with a good pinch of salt. Mix to coat everything in oil. Roast for 45 minutes–1 hour until the fennel is tender and caramelised in places.
Cook your pasta in well salted water. Drain and mix with the fennel. Add in the capers and check the seasoning. Add more salt if needed, and black pepper to taste.
