- 8 oz. penne or other dried pasta shapes
- 2 tablespoons extra virgin olive oil
- 1 fennel bulb
- Pinch of sugar
- 1 shallot, finely chopped
- 1 1/4 cups strained tomatoes
- 1 teaspoon chopped fresh oregano
- 4 oz. cheese -- your choice
- Salt and freshly ground black pepper
Cut the fennel bulb in half. Cut away the hard core and root. Slice the fennel thinly, then cut the slice into strips.
Bring a large pan of salted water to a boil. Add the pasta, and cook for 10-12 minutes until just tender.
Meanwhile, heat the oil in a small saucepan. Add the fennel and shallot, and cook for 2-3 minutes over a high heat, stirring occasionally.
Add the tomatoes, sugar and oregano. Cover the pan, and simmer gently for 10-12 minutes, until the fennel is tender. Add salt and pepper to taste. Drain the pasta, and return it to the pan. Toss with the sauce. Serve with cheese crumbled over the top.
- Yields: 2 servings
- Preparation Time: 40 minutes
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