The Busy Gourmand

Sauce Provencale over Pasta

This sauce will work well with pasta or can be used as a condiment with fish or chicken. The flavor definitely tends toward the fennel.

1 fennel bulb, top and core removed, cut into 1 inch chunks
1 leek, green portion removed, quartered lengthwise, cut into 1/2 inch pieces
1/2 red onion, large dice
1, 28 oz can whole peeled plum tomatoes
1 teaspoon fennel seeds, crushed
2 bay leaves
2 tablespoons olive oil
1 tablespoon capers
6 to 8 large greek olives, or other olives to your taste
2 oz ouzo or pernod (optional)
kosher salt and freshly ground black pepper

In a large pot or dutch oven heat the oil over medium high heat. Once the oil is hot add the fennel, the leeks, the onion and the bay leaves. Saute until the fennel is softened, about 5 minutes. Add the tomatoes and the fennel seeds. Stir to combine and simmer for about 1 hour. As the sauce cooks break up the tomatoes with a spoon to disperse evenly throughout the sauce. If the sauce gets too thick you can add a bit of water.

Add the capers, the olives, and the ouzo. Simmer for an additional 10 minutes. Serve over pasta or as a condiment for chicken or fish.