Pasta And Fresh Tomato Sauce With Fennel And Orange

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

1⁄4 cup extra-virgin olive oil
1 fennel bulb, stalks discarded, halved, cored, and cut into 1⁄4-inch pieces
2 garlic cloves, minced
2 (3-inch) strips orange zest plus 3 tablespoons juice
1⁄2 teaspoon fennel seeds, crushed
1⁄8 teaspoon red pepper flakes
Pinch saffron, crumbled (optional)
3 pounds tomatoes, cored, peeled, seeded, and cut into 1⁄2-inch pieces
1 pound penne, fusilli, or other short, tubular pasta
Salt
3 tablespoons chopped fresh basil
1⁄8 teaspoon pepper
Sugar

Instructions

  1. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add fennel and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, orange zest, fennel seeds, pepper flakes, and saffron, if using, and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until tomato pieces lose their shape and form chunky sauce, about 10 minutes. Discard orange zest.
  2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot.
  3. Stir orange juice, basil, 1⁄4 teaspoon salt, and pepper into sauce and season with sugar to taste. Add sauce and remaining 2 tablespoons oil to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve.

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