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Fennel Tomatoes

This Fennel Tomatoes recipe uses Olive Oil and Onions. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 tbsp
• 2 cup

Method (preview)

1. 1

   Preheat oven to 375 degrees.

2. 2

   Arrange fennel bulb halves cut side down in glass baking dish.

3. 3

   Drizzle with half the olive oil.

4. 4

   Roast until fennel is light brown and tender, about 45 minutes.

5. 5

   Cool, cut into 1/2 inch pieces.

6. 6

   Heat remaining oil in heavy large skillet over medium-high heat.

7. 7

   Add onions and garlic and saute until onions are tender, about 6 minutes.

8. 8

   Add tomatoes with juice, oregano and sugar; bring to a boil.

9. 9

   Reduce heat and simmer until thickened to a saucy consistency, about 6 minutes.

10. 10

    Add fennel and simmer 5 minutes longer.

11. 11

    Season sauce with salt and pepper.

12. 12

    Meanwhile cook spaghettini in large pot of boiling salted water until just tender but still firm to the bite.

13. 13

    Drain, return to same pot.

14. 14

    Add sauce to pasta; toss to coat.

15. 15

    Season with salt and pepper.

16. 16

    Transfer to serving bowl, sprinkle with parmesan and serve.