Pasta with a spicy summer vegetable tomato cream sauce

Serves 2-4 people

Ingredients:

60ml olive oil

250ml diced red onion

250ml diced sweet pepper

250ml diced fennel

250ml diced zucchini

250ml peeled and diced eggplant

250ml corn kernels

15ml minced garlic

5ml fennel seed

1 x 796ml tin of whole canned tomatoes, crushed

2.5ml chili flakes

2.5gr. dried oregano

125ml cream

125ml chopped basil

454gr. dried pasta, cooked and drained (reserve some water)

175gr. fiore di latte cheese, diced

salt and pepper

Directions:

Heat oil in pan, add diced vegetables, season with salt and peppers, and sauté till soft

Add minced garlic and whole fennel seed; sauté 2-3 minutes

Add canned tomatoes, oregano, and chilies; bring to a simmer

Add cream, simmer 2-3 minutes; if sauce too thick, add some reserved pasta cooking water

Add cooked pasta, cheese, and basil; toss, let sit 1-2 minutes for cheese to melt, serve