I like to use San Marzano tomatoes, which are naturally lower in acidity and have a sweeter flavor than other canned tomatoes, in this sauce. Some brands can be expensive, but there are a few brands that aren’t bad at all. I like Bella Terra Organic San Marzano Tomatoes, which are about $3 per can. Since the rest of the ingredients in this sauce are cheap (I stock up on cheap saffron at Trader Joe’s whenever I’m visiting a place where there is one), I still make out better than buying a jar of “good” sauce. If you can’t find San Marzanos or want a cheaper option any can of whole peeled plum tomatoes will do.
Milk and butter add a layer of richness and help give the sauce its amazing texture. Full fat or skim milk will work, but you can also use almond milk or even coconut milk if that’s what you have around. I actually used Silk Simply Coconut in the sauce shown here and was very happy with the way it turned out (I had a coupon for a free half gallon of the milk, which is delicious!)
It’s no secret that I love fennel, but I’ve been absolutely obsessed with the thought of making caramelized fennel ever since I first read about it over on The Tipsy Baker’s blog months ago. I requested a copy of Ad Hoc at Home from the library and patiently waited for what seemed like forever to get the recipe. And then I had no idea what to make with it. I mean, I’m not exactly a meat and potatoes kind of girl. I don’t do side dishes. And as presented in the book, caramelized fennel was most definitely a side dish. But then I had an idea: pasta. When I’m short on recipe inspiration I always turn to pasta, throwing in a combination of whatever looks good at the grocery store and whatever I have in the fridge. Caramelized fennel seemed like it would be a great jumping-off point for a summery vegetable pasta. And it was.
In addition to the fennel, I used a combination of eggplant, summer squash, red onions, and peas. I tasted the vegetables on their own and they were so delicate and fresh that it seemed like a shame to cove them up with a heavy sauce so I decided not to, and instead dressed the pasta with a little bit of ricotta and a touch of pesto (I had originally planned to use garlic and olive oil). It was perfect! I really liked the creaminess that the ricotta added — when you stir it into the hot pasta it melts and creates a light coating that reminds me a little of mac and cheese. The pesto perked the dish up without taking it over; you could tell it was there, but it certainly isn’t a “pesto” dish by any means. Really it’s just… good. Good when you first make it. Good the next day. Good hot. Good cold. I don’t think I’ll ever get tired of this one!
Click to get the recipe for Orichette with Caramelized Fennel and Summer Vegetables –>