Bigoli with Tomato, Fennel, Capers & Chilli

Method

1. Heat a large frypan over medium heat, add olive oil and fennel and sauté until softened.
   
2. Add garlic, fennel seeds, chilli, sun-dried tomato and capers and sauté for 2 minutes.
3. Add cherry tomatoes and cook for 10 minutes or until they have broken down to create a sauce.
4. Meanwhile, in a pot of boiling salted water, cook pasta as per packet directions. Reserve one cup of pasta water.
5. Add the pasta to the frypan with the baby spinach and toss well to combine until the spinach has wilted, adding a little pasta water to loosen the sauce if required.
6. Serve and enjoy with family and friends!