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Pasta with roasted fennel and tomatoes

2 large fennel bulbs (about 1-3/4 lb), tops trimmed, bulbs halved
3 Tbs olive oil
2 cups chopped onions
1-1/2 Tbs garlic
4 cups canned diced Italian-style tomatoes in juice (2 14-1/2 - 16 oz cans)
3/4 tsp oregano
pinch of sugar
12 oz spaghettini
freshly grated parmesan cheese

Preheat oven to 375 degrees. Arrange fennel bulb halves cut side
down in glass baking dish. Drizzle with half the olive oil. Roast
until fennel is light brown and tender, about 45 minutes. Cool,
cut into 1/2 inch pieces. Heat remaining oil in heavy large skillet
over medium-high heat. Add onions and garlic and saute until onions
are tender, about 6 minutes. Add tomatoes with juice, oregano and
sugar; bring to a boil. Reduce heat and simmer until thickened to
a saucy consistency, about 6 minutes. Add fennel and simmer 5
minutes longer. Season sauce with salt and pepper. Meanwhile cook
spaghettini in large pot of boiling salted water until just tender
but still firm to the bite. Drain, return to same pot. Add sauce
to pasta; toss to coat. Season with salt and pepper. Transfer to
serving bowl, sprinkle with parmesan and serve. Makes 4 servings.


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