For ➍18 cl extra virgin olive oil
4 fennel bulbs, tough outside leaves removed, quartered lengthways
1 head garlic, split into cloves and peeled
2 tbs fresh oregano leaves, chopped
12.5 cl dry white wine
400 g tin chopped tomatoes
30 cl boiling water
salt & freshly ground black pepper
2 tbs balsamic vinegar
50 g Parmigiano, grated
12 basil leaves, torn
24 black olives, stoned & roughly chopped
Heat a frying pan until hot. Add the olive oil and fennel and cook over a medium heat for 20 m until starting to brown.
Add the garlic, oregano, wine, tomatoes and boiling water. Cook over a very low heat for 90 m. If there is still a lot of liquid, cook on a fast heat until very little water remains and the sauce has thickened.
Season with salt and freshly ground black pepper and the balsamic vinegar.
Finish with grated Parmigiano, the basil and chopped black olives.
Serve with scallops or grilled fish.
Add the garlic, oregano, wine, tomatoes and boiling water. Cook over a very low heat for 90 m. If there is still a lot of liquid, cook on a fast heat until very little water remains and the sauce has thickened.
Season with salt and freshly ground black pepper and the balsamic vinegar.
Finish with grated Parmigiano, the basil and chopped black olives.
Serve with scallops or grilled fish.
