Pasta Provencal Recipe

Pasta Provencal Recipe

1 lb. dried tubular pasta, such as penne
1 (28 oz.) can of tomatoes in puree, crushed
2 pcs. Plump fresh cloves of garlic cloves, peeled & minced
4 tbsps. Extra-virgin olive oil
1 fennel bulb, trimmed & sliced in matchstick pieces
1 minced med. onion
1/2 tsp. hot red pepper flakes, crushed
1/4 cup of fresh flat-leaf parsley, snipped
using scissors or chopped coarsely
A dash of salt
Zest of an orange, cut in matchsticks
A bay leaf

In a saucepan or skillet (not heated) that is big enough to contain your pasta, mix together salt, bay leaf, pepper flakes, garlic, onions and oil then make sure to incorporate it well so everything is coated with oil.

Put pan or skillet on moderate flame and cook it until garlic becomes golden (2-3 mins.). Add in fennel bulb and blend well.

Cover it and make it sweat on moderate flame for about 10 mins. and don’t forget to stir every so often.

Next, add in zest of an orange and tomatoes stirring it to blend them well then simmer it uncovered just till sauce starts to get thick (15 mins.). Season well. Take and throw out bay leaf.

Pasta should then be cooked as per instructions from its package until al dente. Drain it well & add it to pan or skillet where your fennel sauce is, then blend them all together well.

Cover pasta that has mixed with your sauce and reduce heat to around low then allow dish to rest for 1-2 mins.

Stir it again and check if the taste is already good. If already ready, just add parsley. Place pasta into deep soup bowls that have been warmed then serve it right away.

Serves 4-6