Ingredients
- 500g cherry vine tomatoes, halved
- 3 cloves of garlic, peeled and sliced
- 1 bulb of fennel
- 50ml extra virgin olive oil, plus some more for the top
- Juice of 1 orange
- 1 small bunch of basil
- 150g rindless creamy goat’s cheese
- Pinch of chilli flakes
- 2tbs red wine vinegar
- Salt and black pepper
- 500g of conchiglioni or penne
- 1 courgette, halved lengthways and thinly sliced
- 2 carrots, peeled, halved lengthways and thinly sliced
- 1 packet radishes, trimmed and halved
- 150g grated Parmesan
1 Put the tomatoes into a food processor along with the garlic.
2 Thinly slice the fennel and put the tops in with the tomatoes. Reserve the bulb for later.
3 Add the olive oil and the orange juice. Pick the basil and chop the stalks, then put them in with the tomatoes.
4 Break the goat’s cheese into pieces and add, followed by the chilli flakes, vinegar and lots of seasoning.
5 Blend everything together until it forms a thick dressing not unlike a gazpacho.
6 Cook the pasta as per packet instructions, but when the pasta is nearly done, add the chopped fennel, courgette, carrot and radishes.
7 Bring the pasta to the boil once more and, after a minute or so, drain it, put it back in the pot and add the sauce.
8 Season and serve on a warm platter or individual plates with a generous scattering of Parmesan, a little more olive oil and the basil torn on top.
