Preheat the oven to 200C
In a baking tray, mix together the fennel, onion, garlic cloves, fennel seeds, olive oil, along with some salt and pepper. Roast in the oven for 10 minutes before adding the cherry tomatoes, still on their vines, and then returning to the oven for a further 10 minutes.
Once the tomatoes have been added, cook your pasta in a large pan of salted water, following the instructions on the back of the packet. Once, cooked drain the pasta, leaving 1-2 tbsp of the cooking water in the pan.
Once the fennel mixture is fully cooked, remove from the oven. Carefully pick out the garlic cloves, take off the skins and roughly chop. At this point also remove the tomatoes from their vines.
Add all the cooked vegetables into your pan with the pasta, along with the chopped garlic. Give everything a good stir; allowing the tomatoes to be squashed slightly to create a bit of a sauce with the remaining cooking liquor from the pasta.
Taste for seasoning, adding a little salt and pepper if needed. Finish with the fresh herbs, a squeeze of lemon juice, dash of olive oil and some roughly chopped almonds.
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