Provencal Penne

The addition of orange zest and fennel brings this pasta out of the ordinary.

Yield:
4 servings
Category:
Pasta
Cuisine:
French

INGREDIENTS:

  • 4 tablespoons good olive oil
  • 1 medium onion, finely chopped
  • 2 fresh garlic cloves, peeled and finely chopped
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2 fresh bay leaves
  • 1 teaspoon sea salt
  • 1 fennel bulb, trimmed and cut into matchsticks
  • 28 ounce can peeled Italian plum tomatoes in juice
  • grated zest (orange peel) of 1 orange, cut into matchsticks
  • 300 to 500 grams dried tubular pasta, such as penne
  • 1/4 cup fresh Italian parsley leaves, chopped

DIRECTIONS:

  1. In an unheated skillet large enough to hold the pasta later on, combine the oil, onion, crushed peppers, bay leaves and a pinch of salt, and toss to coat with the oil. Place over moderate heat, cooking just until the garlic turns golden, 2 to 3 minutes. Add the fennel and stir. Cover and sweat for 10 minutes more. Toss from time to time to avoid sticking or burning.
  2. Add the tomatoes. Roughly crush the tomatoes with a wooden spoon. Add the orange zest, Stir to blend and simmer, uncovered, until the sauce begins to thicken, about 15 minutes. Remove and discard the bay leaves.
  3. Meanwhile, in a large pot, bring 6 quarts of water to a rolling boil. Add 3 tablespoons of salt and the pasta, stirring to prevent the pasta from sticking to the bottom. Cook until tender but still firm to the bite, about 12 minutes. Drain thoroughly.
  4. Add the drained pasta to the skillet with the fennel sauce and toss. Cover, turn the heat to low and let cook for another 2 minutes. Taste for seasoning. Add the parsley and toss again. Transfer to pasta bowls and serve.

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