Recipe ingredients
- 4 tablespoons extra-virgin olive oil
- 1 medium onion, minced
- 2 plump fresh garlic cloves, peeled and minced
- 1/2 teaspoon crushed hot red pepper flakes
- 1 bay leaf
- Pinch of salt
- 1 fennel bulb, trimmed and cut into matchstick pieces
- 1 (28 ounce) can crushed tomatoes in puree
- Zest of 1 orange, cut into matchsticks
- 1 pound dried tubular pasta, such as penne
- 1/4 cup fresh flat-leaf parsley, snipped with scissors or coarsely chopped
Recipe method
- In an unheated skillet that will be large enough to hold the pasta, combine the oil, onion, garlic, red pepper, bay leaf and salt and toss to coat with the oil.
- Place over moderate heat, cooking just until the garlic turns golden but not brown, 2 to 3 minutes.
- Add the fennel, stirring to combine.
- Cover and sweat over moderate heat for 10 minutes, stirring every few minutes.
- Add the tomatoes and orange zest.
- Stir to blend and simmer, uncovered, until the sauce begins to thicken, about 15 minutes.
- Taste for seasoning. Remove and discard the bay leaf.
- Cook the pasta according to package directions until tender but still firm to the bite.
- Drain and add to the skillet with the fennel sauce and toss to coat.
- Cover, turn the heat to low and let rest 1 to 2 minutes.
- Stir, taste for seasoning and add the parsley.
- Transfer to warmed shallow soup bowls and serve immediately.
Other pasta recipes:
Pasta provencal recipe
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