Heirloom tomato and fennel spaghetti

1.In a saucepan of boiling, salted water, cook the pasta according to packet instructions. Drain, then return to pan and keep warm.

2.In a large frying pan, heat lemon and garlic oil on high. Sauté fennel for 1 minute, then remove from heat and add tomatoes.

3.Add mixture to cooked pasta. Toss well and season. Serve with an egg, shaved parmesan and black pepper.