INGREDIENTS
1
generous pinch Chilli flakes, hot
1
Fennel, large bulb
4
Garlic cloves
1 tbsp
Parsley, fresh
2 cups
Tomatoes, ripe
1 tsp
Tomato paste
5 tsp
Balsamic vinegar
1/4 cup
Capers
10
Kalamata olives, pitted and halved
200 g
Your favourite pasta* (i used wholemeal spaghetti)
1 tsp
Brown sugar
1
Pepper
1
generous pinch Saffron
1
Salt
3 tbsp
Olive oil
2 tbsp
Pine nuts