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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Yum-o! Packed with veggiies and seasoned with fennel seeds, this is flavorful! Adapted from the Rachael Ray show. Ingredients:
salt |
1 lb spaghetti (i like angel hair) |
1/4 cup extra virgin olive oil |
3 -4 garlic cloves, finely chopped |
2 teaspoons fennel seeds |
1 red onion, quartered, sliced |
1 red bell pepper, quartered lengthwise, seeded, sliced |
1 green bell pepper, quartered lengthwise, seeded, sliced |
1 cubanelle pepper, quartered lengthwise, seeded, sliced |
1/2-1 teaspoon red pepper flakes (to taste) |
1 cup vegetable stock (or chicken broth) |
1 (28 ounce) can crushed tomatoes (or whole tomatoes) |
ground black pepper |
1/2 cup fresh basil, chopped |
1/4 cup flat leaf parsley, chopped |
2 tablespoons butter |
1/2 cup grated parmigiano-reggiano cheese |
Directions:
1. Place a large pot of water over high heat to boil the pasta. When the water reaches a boil, add some salt and drop in the pasta. Cook to al dente according to package directions(about8-10 minutes) and drain. Return pasta to the pot it was cooked in and set aside.
2. While the pasta is cooking, place a large skillet over medium-high heat and pour in 1/4 cup olive oil.
3. Add the garlic and fennel seeds to the pan and cut the rest of the vegetables.
4. Add in the onion, peppers and red pepper flakes to the pan and cook until the veggies are tender, about 6-7 minutes.
5. Add the vegetable or chicken stock and tomatoes to the pan (if using whole tomatoes, break them up using a wooden spoon or potato masher).
6. Bring the sauce up to a boil, reduce heat to simmer, season with salt and pepper and cook until slightly thickened, about 5 minutes. Stir in the basil and parsley.
7. Toss the butter and cheese with the cooked pasta, then add the tomato sauce and toss well to combine.
8. Serve and enjoy!
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