Penne and Fresh Tomato Sauce with Fennel and Orange
A bright, aromatic pasta dish featuring the sweetness of ripe tomatoes balanced by citrus and piney fennel
Why This Recipe Works
Using ripe seasonal tomatoes is key to this sauce, where they are briefly simmered to maintain their fresh profile. The addition of orange zest and crushed fennel seeds provides an unexpected, aromatic depth that elevates the simple tomato base.
Instructions
Heat the oil in a large skillet over medium heat until shimmering. Add the chopped fennel bulb and cook until softened and starting to brown, about 8 to 10 minutes.
Stir in the garlic, orange zest strips, fennel seeds, red pepper flakes, and saffron. Cook until fragrant, about 1 minute, keeping the ingredients moving so they don't burn.
Add the tomatoes and increase the heat to medium-high. Simmer until the tomatoes break down and the sauce thickens slightly, about 10 to 15 minutes.
Bring a large pot of salted water to a boil. Cook the penne until al dente, then reserve 1/2 cup of the pasta cooking water and drain the pasta.
Remove and discard the orange zest strips from the skillet. Stir the orange juice and basil into the sauce, then add the cooked penne, tossing to coat and adding reserved pasta water as needed to loosen the consistency.
Season with salt, pepper, and a pinch of sugar. Serve immediately while the sauce is bright and hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
