Provencal Penne
The addition of orange zest and fennel brings this pasta out of the ordinary.
- Yield:
- 4 servings
- Category:
- Pasta
- Cuisine:
- French
![~/images/recipes/empty-plate.jpg](/images/recipes/empty-plate.jpg)
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:
- 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.
- 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.
- 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.
- 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.