Penne and Fresh Tomato Sauce with Fennel and Orange

This Penne and Fresh Tomato Sauce with Fennel and Orange is a delightful pasta dish that takes advantage of the vibrant flavors of ripe seasonal tomatoes. By combining fresh tomatoes, aromatic fennel, zesty orange zest, and a hint of saffron, this sauce achieves a perfect balance of sweet, savory, and tangy notes. The addition of red pepper flakes provides a subtle kick of heat, elevating the overall taste. Simmering the sauce just enough to create a chunky texture preserves the freshness and brightness of the tomatoes, making it a quick and flavorful recipe ideal for busy weeknights.

Serves 4 to 6

INGREDIENTS:

• ¼ cup extra-virgin olive oil
• 1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ¼-inch pieces
• 2 garlic cloves, minced
• 2 (3-inch) strips orange zest plus 3 tablespoons juice
• ½ teaspoon fennel seeds, crushed
• ⅛ teaspoon red pepper flakes
• Pinch of saffron, crumbled (optional)
• 3 pounds tomatoes, cored, peeled, seeded, and cut into ½-inch pieces
• 1 pound penne
• Salt and pepper to taste
• 3 tablespoons chopped fresh basil
• Sugar to taste

INSTRUCTIONS:

1. Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the fennel pieces and cook until softened and lightly browned, approximately 5 to 7 minutes. Stir in the minced garlic, orange zest, crushed fennel seeds, red pepper flakes, and saffron (if using). Cook until fragrant, about 30 seconds.
2. Stir in the tomatoes and cook until the tomato pieces lose their shape and form a chunky sauce, which takes about 10 minutes. Remove and discard the orange zest.
3. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the penne and 1 tablespoon of salt. Cook the pasta, stirring often, until al dente. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot.
4. Stir the orange juice, chopped fresh basil, ¼ teaspoon of salt, and ⅛ teaspoon of pepper into the sauce. Season the sauce with sugar to taste, adjusting the sweetness according to your preference.
5. Add the sauce and the remaining 2 tablespoons of olive oil to the pasta. Toss everything together to combine. Add the reserved cooking water as needed to adjust the sauce’s consistency.
6. Serve the Penne and Fresh Tomato Sauce with Fennel and Orange, and relish the delightful blend of flavors in this refreshing pasta dish. Enjoy it as a delicious meal for your family or friends.

TIPS:

• Choosing Tomatoes: To make the most of this dish, select ripe and flavorful tomatoes. The quality of the tomatoes significantly impacts the taste of the sauce. If possible, use fresh tomatoes that have been cored, peeled, seeded, and cut into pieces. Alternatively, canned tomatoes can be used, but fresh ones are preferred.
• Handling Fennel: When preparing the fennel, make sure to remove the stalks and core, and cut the bulb into small pieces. This adds a subtle anise-like flavor that complements the tomatoes and oranges perfectly.
• Saffron (Optional): Saffron adds a unique depth of flavor and a lovely golden hue to the sauce. While optional, its addition is recommended if you want to create a more sophisticated and aromatic profile.
• Gluten-Free Option: If you prefer a gluten-free version of this dish, use gluten-free pasta instead of regular penne.
• Adjusting Seasoning: As with any recipe, taste the sauce while cooking and adjust the seasoning to your liking. Add salt, pepper, and a pinch of sugar to balance the flavors and enhance the sweetness of the tomatoes.