FRESH TOMATO SAUCE WITH FENNEL AND ORANGE

FRESH TOMATO SAUCE WITH FENNEL AND ORANGE image

Categories Sauce

Yield 1 pound pasta

Number Of Ingredients 12

Ingredients

4 tablespoons EVOO
1 medium fennel bulb, trimmed of stalks, halved, cored, and cut into 1/4 inch dice (about 1 1/2 cups)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1/2 teaspoon fennel seed, lightly crushed.
Pinch saffron, crushed (optional)
1/8 teaspoon hot red pepper flakes
2 strips orange peel (each 3 by 1 inch) plus 3 tablespoons juice from 1 orange
3 pounds ripe round tomatoes, cored, peeled, seeded and cut into 1/2 inch pieces about 3 3/4 cups)
3 tablespoons chopped fresh basil leaves
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
granulated sugar.

Steps:

1. Heat 2 tablespoons oil in 10 inch skillet over medium-high heat until shimmering. Add fennel and cook, stirring occasionally, until softened and browned around edges, 4 to 6 minutes. Add garlic, fennel seed, saffron (if using), pepper flakes, and orange peel; cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes. 2. Remove and discard orange peel. Stir in orange juice, basil, salt, pepper and sugar to taste. Toss sauce and remaining 2 tablespoons oil with pasta and serve.

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