Fennel "Puttanesca" topcook.tomathouse.com
Preparation:In a skillet with olive oil over medium heat, sauté 2 quartered fennel roots until browned, 8 minutes. Add 2 minced garlic cloves, 1 tablespoon chopped anchovies, 1/4 cup quartered Kalamata olives, 1 tablespoon capers, and 1/4 teaspoon red pepper flakes. Add 1 1/4 pound can cherry tomatoes and 1 1/2 cups water; cover and simmer, stirring, 10 minutes. Uncover and simmer until thickened, 12 minutes. Top with grated Parmesan and fennel fronds. Ingredients:
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