Ingredients
- 2 small fennel bulbs (about 1 1/2 lbs)
- 1/4 c olive oil
- 4 medium cloves garlic, minced
- 2 c drained canned whole tomatoes, juice reserved
- 1 t salt
- 1/4 t freshly ground black pepper
- 1 lb pasta (fusilli or other short, curly shape)
- freshly grated Parmesan cheese to taste
Directions
Bring 4 quarts of salted water to a boil in a large pot for cooking the
pasta.
Remove the green stems and the fronds from the fennel. Discard the
stems. Chop the feathery fronds and reserve at least 1 T. Remove any
blemished or tough layers from the fennel bulb and trim a thin slice
from the base. Cut the bulb in half lengthwise through the base. Lay
each half cut side down on a work surface and cut it into very thin
slices. Set the fennel aside.
Heat the oil in a large sauté pan. Add the garlic and sauté over medium
heat until lightly colored, about 1 minute. Stir in the sliced fennel
and continue cooking until the fennel has softened slightly and is just
starting to become golden, about 8 minutes.
Coarsely chop the tomatoes and add them to the pan along with 1/2 cup of
their packing juice, the salt, and the pepper. Use the back of a spoon
to break apart the tomatoes. Simmer gently, stirring occasionally and
continuing to break apart the tomatoes, until the fennel has softened
completely and the sauce has thickened, about 20 minutes. Taste for salt
and pepper and adjust seasonings if necessary.
While preparing the sauce, cool and drain the pasta. Toss the hot pasta
with the fennel sauce and the chopped fennel fronds. Mix well and
transfer portions to warm pasta bowls. Serve immediately with grated
cheese passed separately.