Marinara with Fennel and Fresh Herbs
Nutrition
Calories: 221 kcalCarbohydrates: 36 gProtein: 13 gFat: 18 gSaturated Fat: 10 gSodium: 260 mgFiber: 12 gSugar: 10 gVitamin A: 27.025 IUCalcium: 86 mgIron: 13 mg
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 whole garlic cloves finely chopped
- 1 whole onion finely chopped
- 1 whole fennel bulb stalk and root ends trimmed, tough outer layers removed, remaining bulb quartered and cut crosswise into 1/4-inch-thick slices
- 28 oz crushed tomatoes canned
- 1/4 cup finely shredded fresh basil leaves
- 2 tbsp finely chopped fresh oregano leaves
- 1 tbsp double-concentrate tomato paste
- 1 tbsp sugar
- 2 bay leaves
- 12 oz pasta
- 1 pinch salt to taste
- 1 pinch white pepper to taste
Instructions
- Bring a large pot of water to a boil.
- As soon as you put the pot over the heat, start cooking the sauce. In a large skillet or saucepan, heat the olive oil with the garlic and onion over medium heat. As soon as the garlic and onion sizzle, add the sliced fennel and sauté just until it begins to turn translucent, 2 to 3 minutes.
- Add the tomatoes, basil, oregano, tomato paste, sugar, and bay leaves and stir well. Bring to a boil, reduce the heat to maintain a brisk simmer, and cook until the sauce is thick, 15 to 20 minutes.
- About halfway through the sauce's simmering, add the pasta to the boiling water and cook until al dente, following the manufacturer's suggested cooking time.
- Before the pasta is done, taste the sauce and add salt and white pepper to taste; remove the bay leaves. As soon as the pasta is done, drain it and toss with the sauce. Serve immediately.