directions
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1
Heat the oil in a medium skillet
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2
Add the fennel and onion
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3
Saute, stirring, over low heat until the fennel is very soft but not browned, about 15 min- utes
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4
Add the plum tomatoes; cook, stirring and crushing tomatoes, with the side of a spoon, until juices are slightly reduced and the sauce is thick- ened, about 15 minutes
-
5
Add the sun-dried toma- toes and fennel tops
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6
Simmer over low heat 5 min- utes
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7
Season with salt and pepper to taste
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8
Toss with hot pasta
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9
Serves 4.
Fennel and Sun Dried Tomato Sauce
ingredients
- 1/4 cup olive oil
- 1 cup finely chopped fresh fennel
- (save tops when trimming)
- 2 tablespoons minced onion
- 1 (14 ounce) can Italian-style plum tomatoes
- with juice, chopped
- 1/4 cup minced, drained, and
- blotted sun-dried tomatoes, packed in oil
- 2 tablespoons fennel tops, finely chopped
- (fernlike tops saved from fennel)
- salt and freshly ground black pepper to taste