PASTA DAY: Fresh Tomato And Fennel Sauce Over Linguine

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* Exported from MasterCook *

 

Fresh Tomato And Fennel Sauce Over Linguine

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 52

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds fresh ripe tomatoes

2 tablespoons olive oil

1 yellow onion -- minced

1 fennel bulb -- thinly sliced

1 large garlic clove -- minced

2 tablespoons tomato paste

1/2 cup vegetable stock or hot water

1 tablespoon chopped fresh basil

OR 1 teaspoon dried

1 teaspoon minced fresh oregano

OR 1/4 teaspoon dried

1 teaspoon salt

freshly ground black pepper

1 pound linguine

freshly grated Parmesan

OR soy Parmesan cheese

 

This sauce is best made with very ripe tomatoes that are complemented by

the faintly licorice flavor of fresh fennel, a popular vegetable in Italian

cooking. When eaten raw, fennel is said to aid digestion. If you want to

make this sauce when tomatoes are out of season, substitute high-quality

canned tomatoes. San Marzano tomatoes, imported from Italy, are especially

good.

 

Cut an " x " on the bottom of each tomato with a sharp knife and plunge in

boiling water for 30 seconds. Remove from water and peel off the

skins. Coarsely chop the tomatoes and set aside. Heat the oil in a large

saucepan over medium heat. Add the onion, fennel, and garlic. Cover and

cook, stirring occasionally, until soft, about 5 minutes. Remove

lid. Stir in the tomato paste, tomatoes, vegetable stock or water, and

bring to a boil. If using dried herbs, add them now. Reduce heat to low,

add the salt and pepper to taste, and simmer for about 30 minutes or until

a thick, rich consistency is reached. If using fresh basil and oregano,

stir in at this time. Adjust the seasonings to taste and keep warm over

low heat. Cook the linguine in a large pot of salted boiling water,

stirring occasionally, until it is al dente, about 8 minutes. When the

pasta is cooked, drain it and place in a large shallow serving bowl or

individual plates. Ladle the sauce over the pasta and serve with grated

cheese.

 

Serves 4

 

Other pasta choices: fettuccine, spaghetti.

 

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