Recipe By : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Tomatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups boiling water
2 ounces dried tomatoes, (about 3/4 cup), -- not dry
packed
8 ounces penne or ziti pasta
2 cups frozen cut broccoli
1 1/2 cups fennel bulbs, -- cut in strips
1/2 cup chopped onion
2 cloves garlic, -- minced
1 tablespoon olive oil
1/4 cup tomato paste
1 teaspoon sugar
1 teaspoon instant vegetable bouillon granules
1 dash crushed red pepper, -- (optional)
2 tablespoons snipped parsley
1/3 cup finely shredded Parmesan cheese
1/3 cup 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.
