Fennel-Pepper Spaghetti

Ingredients

• salt
• 1 lb spaghetti (I like angel hair)
• 1/4 cup extra virgin olive oil
• 3-4 garlic cloves, finely chopped
• 2 teaspoons fennel seeds
• 1 red onion, quartered, sliced
• 1 red bell pepper, quartered lengthwise, seeded, sliced
• 1 green bell pepper, quartered lengthwise, seeded, sliced
• 1 cubanelle pepper, quartered lengthwise, seeded, sliced
• 1/2-1 teaspoon red pepper flakes (to taste)
• 1 cup vegetable stock (or chicken broth)

• 1 (28 ounce) can crushed tomatoes (or whole tomatoes)
• ground black pepper
• 1/2 cup fresh basil, chopped
• 1/4 cup flat leaf parsley, chopped
• 2 tablespoons butter
• 1/2 cup grated parmigiano-reggiano cheese

Directions

1. 1

   Place a large pot of water over high heat to boil the pasta. When the water reaches a boil, add some salt and drop in the pasta. Cook to al dente according to package directions(about8-10 minutes) and drain. Return pasta to the pot it was cooked in and set aside.

2. 2

   While the pasta is cooking, place a large skillet over medium-high heat and pour in 1/4 cup olive oil.

3. 3

   Add the garlic and fennel seeds to the pan and cut the rest of the vegetables.

4. 4

   Add in the onion, peppers and red pepper flakes to the pan and cook until the veggies are tender, about 6-7 minutes.

5. 5

   Add the vegetable or chicken stock and tomatoes to the pan (if using whole tomatoes, break them up using a wooden spoon or potato masher).

6. 6

   Bring the sauce up to a boil, reduce heat to simmer, season with salt and pepper and cook until slightly thickened, about 5 minutes. Stir in the basil and parsley.

7. 7

   Toss the butter and cheese with the cooked pasta, then add the tomato sauce and toss well to combine.

8. 8

   Serve and enjoy!