Pork, fennel and tomato pasta

I love fennel seeds and this has become my new favourite pasta dish.

Serves 2

200g dried ribbon pasta (I like bavette)

150g minced pork

1 clove of garlic, chopped

1 tbsp fennel seeds

1 portion tomato sauce for pasta (try Marcella Hazan's)

olive oil

Put a pan of water on to boil for the pasta.

Meanwhile, heat the olive oil in a frying pan over medium/high heat and fry the mince, breaking it with a wooden spoon, until just starting to brown. Add the garlic and fennel seeds and continue to fry until the meat is almost crispy in places.

Add the tomato sauce to the meat, bring to the boil, turn the heat down and simmer. Put the pasta on and cook it al dente, according to packet instructions.

Drain the pasta, toss together with the tomato sauce and serve immediately.