Linguine with Fennel & Mini Tomatoes

Cooking and eating home or locally grown produces is pure joy.  Not only is it a sustainable way of living, they are so much fresher and tastier than commercially grown produces that have travelled a long distance.  With this pasta dish as pictured above, there is a fennel harvested from the local farm, olives picked and cured from my neighbour's tree, and parsley from my garden.  I use mini tomatoes instead of the bigger varieties as I find their sweetness and intense fresh flavour perfect for rustling up the pasta sauce.  (Also, there's no slicing up to do!)

Serves 2-3

INGREDIENTS

• 150g / 5¼oz dried linguine or spaghetti
• 1 fennel bulb
• 3 garlic cloves, peeled and crushed
• 1 tablespoon olive oil
• 250g / 90z mini tomatoes
• 2 tablespoons tomato paste
• ½ cup kalamata olives
• 1 tablespoon capers
• sea salt, to taste
• freshly ground black pepper, to taste
• ¼ cup grated Parmesan cheese
• 2 tablespoons flat-leaf parsley, chopped

METHOD

1. Bring a medium saucepan of water to boil with a good pinch of salt.  Add the linguine and cook according to package directions until they are al dente (tender but firm with a little bite).  Drain the pasta in a colander and retain ¼ cup of the cooking water. 
2. Trim the fennel bulb and slice it in half lengthwise.  Place the flat side of each half on the cutting board and cut into thin wedges.  Reserve some feathery fronds.
3. In a large frying pan, add oil and sauté fennel wedges over medium heat for 5 minutes or until they begin to soften.  Add garlic and tomatoes.  Sauté for a further 5 minutes until the tomatoes begin to break down to form a sauce.
4. Stir in tomato paste and pasta water.  Bring it to a simmer.
5. Add olives and capers.  Continue to simmer for 1 minute to heat through.
6. Add the linguine and toss to combine with the sauce.  Season with salt and pepper, to taste.
7. Serve warm with Parmesan cheese sprinkled on top.  Garnish with chopped parsley and fennel fronds.