Pasta With Fennel And Dried Tomatoes Recipe - Cooking Index
Pasta With Fennel And Dried Tomatoes Recipe - Cooking Index
| 1 1/2 cups | 355ml | Boiling water |
| 2 oz | 56g | Dried tomatoes - (about 3/4 cup),, not dry |
8 ounces penne or ziti pasta
2 cups frozen cut broccoli
1 1/2 cups fennel bulbs -- , cut in strips
1/2 cup chopped onion
2 cloves garlic -- , minced
1 tablespoon olive oil
1/4 cup tomato paste
1 teaspoon sugar
1 teaspoon instant vegetable bouillon granules
1 dash crushed red pepper -- , (optional)
2 tablespoons snipped parsley
1/3 cup finely shredded parmesan cheese
1/3 cup pine nuts
fresh fennel leaves -- , (optional)
Pour boiling water tomatoes. Let stand for 5 minutes. Drain, reserving liquid. Snip tomatoes. Cook pasta in a large pot according to package directions, except add broccoli the last 3 minutes of cooking, drain and return to pot. Cover and set aside. Meanwhile, in a large skillet cook fennel, sweet pepper, onion, and garlic in hot olive oil about 5 minutes or just till tender. Add snipped tomatoes, reserved liquid, tomato paste, sugar, bouillon granules and red pepper. Add fennel mixture to pasta mixture. Bring to boiling, reduce heat. Simmer, uncovered for 2 to 3 minutes or till slightly thickened. (If too dry, stir in a little hot water). Stir in parsley. To serve, top with Parmesan cheese. If desired, garnish with fennel leaves. Makes 4 servings.
Posted to MM-Recipes Digest V4 #678 by [email protected] (Ethel R Snyder) on Jul 19, 1997
Source:
BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER
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