Pasta with Fennel and Dried Tomatoes

Title:
Pasta with Fennel and Dried Tomatoes

Yield:
4 Servings

Categories:
Pasta,
Tomatoes




Ingredients:





 1 1/2 c  Boiling water


     2 oz Dried tomatoes; (about 3/4


          -cup),, not dry packed


     8 oz Penne or ziti pasta


     2 c  Frozen cut broccoli


 1 1/2 c  Fennel bulbs;, cut in strips


   1/2 c  Chopped onion


     2    Cloves garlic;, minced


     1 tb Olive oil


   1/4 c  Tomato paste


     1 ts Sugar


     1 ts Instant vegetable bouillon


          -granules


     1 ds Crushed red pepper;,


          -(optional)


     2 tb Snipped parsley


   1/3 c  Finely shredded Parmesan


          -cheese


   1/3 c  Pine nuts


          Fresh fennel leaves;,


          -(optional)






 Pour boiling water tomatoes. Let stand for 5 minutes. Drain, reserving


 liquid. Snip tomatoes. Cook pasta in a large pot according to package


 directions, except add broccoli the last 3 minutes of cooking, drain and


 return to pot. Cover and set aside. Meanwhile, in a large skillet cook


 fennel, sweet pepper, onion, and garlic in hot olive oil about 5 minutes or


 just till tender. Add snipped tomatoes, reserved liquid, tomato paste,


 sugar, bouillon granules and red pepper. Add fennel mixture to pasta


 mixture. Bring to boiling, reduce heat. Simmer, uncovered for 2 to 3


 minutes or till slightly thickened. (If too dry, stir in a little hot


 water). Stir in parsley. To serve, top with Parmesan cheese. If desired,


 garnish with fennel leaves. Makes 4 servings.


 


 Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER Posted to


 MC-Recipe Digest V1 #678 by essie49@juno.com (Ethel R Snyder) on Jul 19,


 1997