Tomato & Fennel With Tomato & Mozzarella Tortelloni With Side

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Once your oven is hot, add your garlic bread to a baking tray (or two!) and put the tray[s] in the oven for 8-10 min

Boil a kettle and heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Chop your cherry tomatoes in half

Once hot, add the halved cherry tomatoes and fennel seeds (don't like aniseed? Just add a little!) to the pan with a pinch of salt and cook for 2-3 min or until beginning to soften

Meanwhile, peel and slice (don't chop!) your garlic

Chop your parsley finely, including the stalks

Zest your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Chop the lemon[s] into wedges

Add your tomato & mozzarella tortelloni to a pot of boiled water and bring to the boil over a high heat

Cook the tortelloni for 3-4 min or until cooked with a slight bite

Once done, drain the tortelloni, reserving a cup of the starchy pasta water

Once the tomatoes have softened, add the sliced garlic and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 1-2 min or until fragrant

Wash your salad, then pat it dry with kitchen paper

Once fragrant, add your soft cheese, lemon zest (not sure about citrus? Try using less!), half the chopped parsley (save the rest for garnish!) and give everything a good stir until the soft cheese has melted

Once melted, add the drained tomato & mozzarella tortelloni to the pan with 50ml [65ml] [75ml] reserved starchy pasta water

Give everything a gentle mix up until the pasta is coated in the sauce – this is your tomato & fennel sauce with tomato & mozzarella tortelloni

Tip: Add a little starchy pasta water if your sauce is looking a little dry!