Recipes

Fennel and Sun-Dried Tomato Sauce
  • Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons minced onion
  • 1 (14 ounce) can Italian-style plum tomatoes
  • with juice, chopped
  • 1/2 cup Fennel Pesto (page 26)
  • 1/4 cup minced, drained, and
  • blotted sun-dried tomatoes, packed in oil
  • 2 tablespoons fennel tops, finely chopped
  • (fernlike tops saved from fennel)
  • salt and freshly ground black pepper to taste
Directions
  1. Heat the oil in a medium skillet
  2. Add the onion
  3. Saute, stirring, over low heat until the onion is soft but not browned, about 3 minutes
  4. Add the plum tomatoes and pesto; cook, stirring and crushing tomatoes, with the side of a spoon, until juices are slightly reduced and the sauce is thickened, about 15 minutes
  5. Add the sun-dried tomatoes and fen- nel tops
  6. Simmer over low heat 5 minutes
  7. Season with salt and pepper to taste
  8. Toss with hot pasta
  9. Serves 4.


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