Best Roasted Tomatoes Squash Fennel Pasta Sauce Recipes

Roasted Fennel Tomato Sauce image

Provided by DrGaellon

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 fennel bulbs, cored and sliced
2 large onions, peeled and sliced
8 garlic cloves, roughly chopped
1/3 cup olive oil
1/2 teaspoon chili flakes
2 tablespoons fennel seeds
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (14 ounce) can whole tomatoes, crushed by hand
1/2 cup shredded parmesan cheese
1 lb short pasta

Steps:

Preheat the oven to 450°F Combine the fennel, onion, garlic, oil, chili flakes, fennel seeds, salt, and pepper in a roasting dish and roast, tossing once or twice during cooking, for 15 minutes.
In the meantime, bring a pot of salted water to boil and cook the pasta until al dente. Reserve some pasta cooking water.
After 15 minutes of roasting, stir the crushed tomatoes into the vegetables, combining well. Roast 5 to 10 minutes more, until the fennel is tender and starting to brown.
Reserve 1 cup of the pasta cooking water. Drain the pasta and toss with the roasted vegetables and Parmesan, adding some pasta cooking water if necessary until the sauce is loosened and coats the pasta. Serve immediately.

Pasta with Roasted Fennel and Tomatoes image

Yield Serves 4

Number Of Ingredients 9

2 large fennel bulbs (about 1 3/4 pounds total), tops trimmed, bulbs halved
3 tablespoons olive oil
2 cups chopped onions
1 1/2 tablespoons minced garlic
4 cups canned diced Italian-style tomatoes in juice (about two 14 1/2- to 16-ounce cans)
3/4 teaspoon dried oregano
Pinch of sugar
12 ounces spaghettini
Freshly grated Parmesan cheese

Steps:

Preheat oven to 375°F. Arrange fennel halves cut side down in 8 x 8 x 2-inch glass baking dish. Drizzle with 1 1/2 tablespoons oil. Roast until fennel is light brown and tender, about 45 minutes. Cool. Cut fennel into 1/2-inch pieces.
Heat remaining 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and garlic and sauté until onions are tender, about 6 minutes. Add tomatoes with juice, oregano and sugar; bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 6 minutes. Add fennel and simmer 5 minutes longer. Season sauce with salt and pepper.
Meanwhile, cook spaghettini in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
Add sauce to pasta; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and serve.

Spaghetti with Zucchini and Tomatoes image

Provided by Tyler Florence

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
1 medium zucchini, sliced into thin rounds
1 medium yellow summer squash, sliced into thin rounds
1 pint cherry tomatoes
1 bulb fennel, trimmed, cored and thinly sliced
1/2 onion, finely chopped
4 cloves garlic, chopped
2 tablespoons chopped fresh oregano
1/2 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes
Freshly ground pepper
1 pound spaghetti
Juice of 1 lemon
Grated parmesan cheese, for topping

Steps:

Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
Combine the zucchini, yellow squash, tomatoes, fennel, onion, garlic and oregano in a large bowl. Add the olive oil, red pepper flakes and a pinch each of salt and pepper and give it a good toss. Dump that out onto 2 baking sheets and spread it out evenly. Roast until the squash and other vegetables begin to caramelize, 15 to 25 minutes. Scrape the vegetables into a large bowl and cover with a plate to keep warm.
The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook until al dente, 8 to 9 minutes, then drain.
Toss the spaghetti with the vegetable mixture. Squeeze the lemon juice over the top and toss together. Divide among bowls. Garnish with parmesan, if desired.