Pasta Puttanesca Panzanella

Name: Pasta Puttanesca Panzanella
Yield: 4 servings
Cuisine: British
Ingredients: 1 Teaspoon Fennel Seeds; 2-3 Slices Black Pudding (or sausage), from your fry up yesterday morning, cut into cubes - pre-cooked!; Half Large Red Onion finely chopped; 2-3 Cloves Garlic, finely chopped; 1 Tin chopped tomatoes; Handful mushrooms, chopped; 2-3 Handfuls Spinach; 400-500 gm pasta; 2-3 glugs red wine; 1 teaspoon Italian herb seasoning; 2-3 teaspoons fresh ground black pepper; 2-3 slices stale sour dough bread, cut into cubes

Antony Nascè @cook_10001456

Perfect leftovers pasta

Antony Nascè @cook_10001456

Perfect leftovers pasta

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Ingredients

4 servings

1 TeaspoonFennel Seeds
2-3 SlicesBlack Pudding (or sausage), from your fry up yesterday morning, cut into cubes - pre-cooked!
HalfLarge Red Onion finely chopped
2-3 ClovesGarlic, finely chopped
1 Tinchopped tomatoes
Handfulmushrooms, chopped
2-3 HandfulsSpinach
400-500 gmpasta
2-3glugs red wine
1 teaspoonItalian herb seasoning
2-3 teaspoonsfresh ground black pepper
2-3 slicesstale sour dough bread, cut into cubes

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Steps

1

Add fennel seeds to a hot pan with some olive oil and heat up the pre-cooked black pudding/sausage. Fry for a few minutes.
2

Add the onion and garlic and fry on medium heat for 4-5 minutes.
3

Add a few glugs of red wine and turn up the heat to reduce to a sauce.
4

Add tomatoes, mushrooms, spinach, herb seasoning and cubes of bread. Combine all ingredients lower heat and simmer until tomatoes have broken down and all ingredients are combined.
5

Serve with pasta, cooked in well-salted water, top with basil and salt/pepper to taste.