Recipe for cooking pasta provencal

Recipes from Italy :: Italian Spaghetti, Linguine and other Pasta

4 Tbsp. extra-virgin olive oil
1 med. onion, minced
2 plump fresh garlic cloves, peeled and minced
1/2 tsp. crushed hot red pepper flakes
1 bay leaf parsley, snipped
Pin. of salt
1 fennel bulb, trimmed and cut into matchstick pieces
1 (28 ounce) can crushed tomatoes in purée
Zest of 1 orange, cut into matchsticks
1 lb. dried tubular pasta, such as penne
1/4 c. fresh flat-leaf parsley, snipped
    with scissors or coarsely chopped

In an unheated skillet that will be large enough to hold the pasta, combine the oil, onion, garlic, red pepper, bay leaf and salt, and toss to coat with the oil. Place over moderate heat, cooking just until the garlic turns golden but not brown, 2 to 3 mins. Add the fennel, stirring to combine. Cover and sweat over moderate heat for 10 mins., stirring every few mins.

Add the tomatoes and orange zest. Stir to blend and simmer, uncovered or without a lid, until the sauce begins to thicken, about 15 mins. Taste for seasoning. Remove and discard the bay leaf.

Cook the pasta according to pkg. directions until tender but still firm to the bite. Drain and add to the skillet with the fennel sauce and toss to coat. Cover, turn the heat to low and let rest 1 to 2 mins. Stir, taste for seasoning and add the parsley. Transfer to warmed shallow soup bowls and serve immediately.

Makes 4 to 6 servings.