🫙 From the Spice Rack
pasta provencal
4 tablespoons extra-virgin olive oil 1 medium onion, minced 2 plump fresh garlic cloves, peeled and minced 1/2 teaspoon crushed hot red pepper flakes 1 bay leaf par...
italianmaineasy
Ingredients8 items
Ingredients
- 4tablespoonextra-virgin olive oil
- 1medium onion, minced
- 2plump fresh garlic cloves, peeled and minced
- 1/2teaspooncrushed hot red pepper flakes
- 1bay leaf parsley, snipped
- 1fennel bulb, trimmed and cut into matchstick pieces
- 1(28 ounce) can crushed tomatoes in purée
- 1pounddried tubular pasta, such as penne
Directions
- 1
Pasta Provencal 4 tablespoons extra-virgin olive oil 1 medium onion, minced 2 plump fresh garlic cloves, peeled and minced 1/2 teaspoon crus
- 2
Place over moderate heat, cooking just until the garlic turns golden but not brown, 2 to 3 minutes
- 3
Add the fennel, stirring to combine
- 4
Cover and sweat over moderate heat for 10 minutes, stirring every few minutes
- 5
Add the tomatoes and orange zest
- 6
Stir to blend and simmer, uncovered, until the sauce begins to thicken, about 15 minutes
- 7
Taste for seasoning
- 8
Remove and discard the bay leaf