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7 responses to “Tomato-Fennel Pasta Sauce”

  1. ingrid

    Thanks Hank! Can you clarify – fennel bulb or fennel fronds?

  2. Aaron Wintersmith

    Hank,

    I’d of course think about using wild fennel in this recipe, but I understand it doesn’t get much of a bulb. Does the bottom stalk of wild fennel have the same properties as domestic fennel?

  3. Squeak

    Could I add a couple anchovy filletes to create some meaty flavour?

  4. Kitty

    I just returned from 2 weeks in Tusacany and enjoyed pasta with fennel flowers. I was able to buy some and bring it home. I will defintely be making this sauce for the pici I learned to make! Thanks for the recipe.

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