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Roasted Fennel Tomato Sauce Print Email


2 fennel bulbs, cored and sliced?
2 large onions, peeled and sliced
8 garlic cloves, roughly chopped
1/3 cup olive oil?
1/2 teaspoon chili flakes
2 tablespoons whole fennel seeds?
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper?
1 can (14 ounces) whole tomatoes, crushed by hand?
1/2 cup shredded Parmesan?
1 pound short pasta

Preheat the oven to 450F. Combine the fennel, onion, garlic, oil, chili flakes, fennel seeds, salt, and pepper in a roasting dish and roast, tossing once or twice during cooking, for 15 minutes.

In the meantime, bring a pot of salty water to boil and cook the pasta until al dente. Reserve some pasta cooking water.

After 15 minutes of roasting, stir in the crushed tomatoes, combining well. Roast 5 to 10 minutes more, until the fennel is tender and starting to brown.

Drain the pasta and toss with the roasted vegetables and Parmesan, adding some pasta cooking water if necessary until the sauce is loosened and coats the pasta. Serve immediately. - serves 4 - Adapted from The Splendid Table's How to Eat Supper.
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