Spaghetti with Fennel

From the book Italian pure and simple by Clifford A. Wright.

¼ c. extra virgin olive oil
1 c. very finely chopped onion
2 garlic cloves, finely chopped
1 c. very finely chopped fennel bulb
6-8 very ripe plum tomatoes, peeled
Salt and freshly ground black pepper to taste
¾ lb. spaghetti
Freshly grated Parmesan cheese to taste

Heat the olive oil in a large skillet or casserole over medium heat and cook the onion, garlic, and fennel until soft, stirring frequently.  Add the tomatoes, season with salt and pepper, and cook until most of the water from the tomatoes has evaporated, about 10 minutes.

Meanwhile, bring a large pot of abundantly salted water to a rolling boil and add the pasta; drain when al dente.  Pour the pasta into the skillet and toss well with the cheese and sauce until well coated.


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