Pasta with fennel and dried tomatoes

 
                    PASTA WITH FENNEL AND DRIED TOMATOES
 
 Recipe By     : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Tomatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          boiling water
    2      ounces        dried tomatoes, (about 3/4 cup), -- not dry
 packed
    8      ounces        penne or ziti pasta
    2      cups          frozen cut broccoli
    1 1/2  cups          fennel bulbs, -- cut in strips
      1/2  cup           chopped onion
    2                    cloves garlic, -- minced
    1      tablespoon    olive oil
      1/4  cup           tomato paste
    1      teaspoon      sugar
    1      teaspoon      instant vegetable bouillon granules
    1      dash          crushed red pepper, -- (optional)
    2      tablespoons   snipped parsley
      1/3  cup           finely shredded Parmesan cheese
      1/3  cup           pine nuts
                         fresh fennel leaves, -- (optional)
 
 Pour boiling water tomatoes.  Let stand for 5 minutes.  Drain, reserving
 liquid.  Snip tomatoes.  Cook pasta in a large pot according to package
 directions, except add broccoli the last 3 minutes of cooking, drain and
 return to pot.  Cover and set aside.  Meanwhile, in a large skillet cook
 fennel, sweet pepper, onion, and garlic in hot olive oil about 5 minutes
 or just till tender.  Add snipped tomatoes, reserved liquid, tomato
 paste, sugar, bouillon granules and red pepper. 
 Add fennel mixture to pasta mixture.  Bring to boiling, reduce heat. 
 Simmer, uncovered for 2 to 3 minutes or till slightly thickened.  (If too
 dry, stir in a little hot water).  Stir in parsley.  To serve, top with
 Parmesan cheese.  If desired, garnish with fennel leaves.  Makes 4
 servings. 
 
 
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