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Sun-Dried Tomato and Fennel Pasta Sauce
excellent recipe for a pasta sauce. Excellent and tasty
vegetarian dish. A wonderful summer pasta sauce and one that can be
frozen well and used later.
¼ c. oil from the jar
of sun-dried tomatoes
4 T. butter (1/2 stick)
1 large yellow onion,
chopped
3 ribs celery, minced
3 carrots, peeled and
minced
3 cloves garlic, minced
1 tsp. fennel seeds
2 cans (28 oz. each)
tomatoes, undrained
¾ c. chopped sun-dried
tomatoes (packed in oil)
1 c. dry white wine
salt and freshly ground
pepper, to taste
- Heat
the oil and butter in a large saucepan over medium high heat.
Add the onion, celery, carrots, garlic, and fennel seeds and sauté
for 15 minutes.
- Stir
in the canned tomatoes, sun-dried tomatoes, wine and salt and pepper.
Simmer uncovered for one hour, stirring occasionally.
- Transfer
the sauce to a food processor fitted with a steel blade and process with
repeated pulses until blended but not smooth.
Tiny chunks should still remain.
- Serve
the sauce over a hearty pasta, such as thick spaghetti or ziti, with freshly
grated parmesan or romano cheeses.
From: Mat Whoolery
