Tagliatelle aux fenouils et à la tomate en crème

4 servings Completion time: about 20 minutes


400g of EXTRA tagliatelle
1 large fennel
2 dl half cream
4 c. tomato puree
1 garlic clove
Dried thyme
Dried oregano and basil
1 good balsamic vinegar fillet
1 drizzle of olive oil
Salt and pepper
Preparation instructions:
Cook the Extra tagliatelle in a large pot of boiling salted water according to the time indicated on the packaging.


  1. Cut the fennel into regular dice.
  2. Cook the fennel for 10 minutes in boiling salted water.
  3. While the fennel is cooking, prepare the tomato cream
  4. In a saucepan, pour the cream, tomato puree, thyme and minced garlic.
  5. Mix a little then add the balsamic vinegar and olive oil. Mix well and heat until it comes to a boil, Simmer until sauce has thickened.
  6. Once cooked, drain the fennel and add them into the tomato cream.
  7. Once the tagliatelle is cooked, drain it then simply pour the tomato cream over it and mix everything.