Farfalle with Fennel-Tomato Sauce

Author:
Publish date:

Vegan30 minutes or fewer

Fennel and fresh herbs turn two cans of tomatoes into a light, luscious, no-cook pasta sauce. Pernod is an anise-flavored liqueur that brings out the licorice notes in fresh fennel.

  • SERVINGServings

Ingredients

  • 1 lb. farfalle pasta
  • 2 14.5-oz. cans diced tomatoes, drained
  • 1 Tbs. chopped chives
  • 1 Tbs. chopped fresh parsley
  • 2 cloves garlic, minced (about 2 tsp.)
  • 1 tsp. fresh thyme leaves
  • 1 fennel bulb, trimmed and thinly sliced
  • 3 Tbs. olive oil
  • 1 Tbs. Pernod or pastis, optional

Preparation

  1. Cook pasta according to package directions; drain.
  2. Combine tomatoes, chives, parsley, garlic and thyme in warmed serving bowl. Season with salt and pepper, and fold in fennel. Add olive oil and Pernod, if desired. Toss with pasta, and serve.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 399
  • Carbohydrate Content: 71 g
  • Fat Content: 8 g
  • Fiber Content: 5 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 339 mg
  • Sugar Content: 2 g