Fennel Pasta Pomodoro

Name: Fennel Pasta Pomodoro
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 12 oz. spaghetti; 2 tbsp. olive oil; 1 onion, finely chopped; Kosher salt and pepper; 3 cloves garlic, finely chopped; 1 tbsp. fresh rosemary, chopped; 1 tsp. fennel seeds, coarsely cracked; 1 28-oz can whole peeled tomatoes

Add a licorice-like kick to this classic sauce

By Kate MerkerPublished: Dec 14, 2021

1 Rating

Mike Garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

445

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Fennel seeds add a little extra flavor to this classic tomato sauce. Serve with spaghetti for a crowd-pleasing dinner.

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Ingredients

12 oz.
spaghetti
2 Tbsp.
olive oil
1
onion, finely chopped
Kosher salt and pepper
3
cloves garlic, finely chopped
1 Tbsp.
fresh rosemary, chopped
1 tsp.
fennel seeds, coarsely cracked
1
28-oz can whole peeled tomatoes

Directions

1. Step 1Cook pasta per package directions.
2. Step 2Heat oil in large skillet on medium. Add onion and 1/2 teaspoon each salt and pepper and sauté until tender, 5 to 6 minutes. Stir in garlic, rosemary and fennel seeds and cook 2 minutes.
3. Step 3Using kitchen shears, while tomatoes are still in can, cut them into smaller chunks and add to pan along with juices, then simmer until slightly thickened, 2 to 3 minutes. Toss with pasta.

NUTRITIONAL INFORMATION (per serving): About 445 calories, 9 g fat (1.5 g saturated), 14 g protein, 665 mg sodium, 76 g carbohydrate, 6 g fiber

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