Ingredients:
4 tablespoons extra virgin olive oil
1 medium fennel bulbs, trimmed, halved, cored and cut into 1/4-inch pieces
2 garlic cloves, minced
1/2 teaspoon fennel seeds, lightly crushed
1 pinch saffron, crushed (optional)
1/8 teaspoon red pepper flakes
2 slices orange peel ( 3-inch x1-inch)
3 tablespoons orange juice
3 lbs ripe round tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces ( about 3 1/4 cups)
3 tablespoons fresh basil leaves, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
sugar
Directions:
Heat 2 tbls. olive oil in a 10″ skillet over medium high heat till shimmering.
Add fennel and cook, stirring occasionally, until softened and browned around the edges, 4-6 minutes.
Add garlic, fennel seed, saffron(if using), pepper flakes, and orange peel; cook, stirring constantly, until fragrant, about 30 seconds.
Now stir in the tomatoes and cook till tomato pieces lose their shape to form a chunky sauce, about 10 minutes.
Remove and discard orange peel. Stir in the orange juice, basil, salt, pepper, and sugar to taste.
Toss the sauce and the remaining 2 tbls. olive oil with your favorite pasta and serve! Enjoy!
Servings: 4
Time preparation: 20 min.
Time total: 45 min.