Penne with Fennel

Name: Penne with Fennel
Yield: 4
Ingredients: 2.5 liters of water; 1 tablespoon of salt; 250g of penne pasta; For the sauce; 2 cans of peeled tomato (800g); 2 tablespoons of olive oil; Half teaspoon of salt; One-fourth cup of fennel leaves, cut into strips (15g); One-third cup of grated Parmesan cheese (35g)

1
2.5 liters of water
2
1 tablespoon of salt
3
250g of penne pasta
4
For the sauce
5
2 cans of peeled tomato (800g)
6
2 tablespoons of olive oil
7
Half teaspoon of salt
8
One-fourth cup of fennel leaves, cut into strips (15g)
9
One-third cup of grated Parmesan cheese (35g)

Ingredients

1
2.5 liters of water
2
1 tablespoon of salt
3
250g of penne pasta
4
For the sauce
5
2 cans of peeled tomato (800g)
6
2 tablespoons of olive oil
7
Half teaspoon of salt
8
One-fourth cup of fennel leaves, cut into strips (15g)
9
One-third cup of grated Parmesan cheese (35g)

Directions

1
In a large pot or Dutch oven, bring the water and salt to a boil over high heat
2
Add the penne pasta and cook until al dente, about 7 minutes
3
Prepare the sauce: In a medium pan, combine the tomato with its liquid from the can and let it simmer over high heat for about 2 minutes
4
Reduce the heat to medium and let the sauce thicken, about 15 minutes
5
Add the olive oil, salt, and fennel and stir well
6
Drain the pasta, transfer it to a bowl, and add the sauce and Parmesan cheese
7
Mix delicately and serve immediately
8
230 calories per serving