Bucatini with Summer Vegetables & A Tomato-Anise Br

Name: Bucatini with Summer Vegetables & A Tomato-Anise Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt to taste; 1/4 cup extra virgin olive oil; 1 fennel bulb, trimmed and cut into 1-inch squares; Ground pepper to taste; 2 zucchini, cut into 1-inch batons; Pinch saffron threads; 1 tablespoon ground anise seed; 1/4 cup white wine vinegar; 1 cup white wine; One 28-ounce can plum tomatoes; 12 ounces bucatini (spaghetti-length tubes) or spaghetti; Fresh basil leaves to yield 2 tablespoons when chopped, held whole; 1/2 cup ricotta cheese, at room temperature

Servings: persons

Salt to taste
1/4 cup extra virgin olive oil
1 fennel bulb, trimmed and cut into 1-inch squares
Ground pepper to taste
2 zucchini, cut into 1-inch batons
Pinch saffron threads
1 tablespoon ground anise seed
1/4 cup white wine vinegar
1 cup white wine
One 28-ounce can plum tomatoes
12 ounces bucatini (spaghetti-length tubes) or spaghetti
Fresh basil leaves to yield 2 tablespoons when chopped, held whole
1/2 cup ricotta cheese, at room temperature

1
Bring a large pot of water to a boil and salt heavily.
2
In a saucepan over medium-low heat, warm 2 tablespoons of the oil.
3
Add fennel, season, stir to coat, cover pan, and cook for 2 minutes.
4
Add zucchini to pan, season, stir, cover, and cook just until no longer crunchy, about 2 minutes.
5
Crumble in saffron and cook 1 minute, stirring.
6
Add anise seed and cook until anise is fragrant, 1 to 2 minutes.
7
Pour in vinegar, increase heat to medium high, and cook until very little liquid is left.
8
Pour in white wine and cook until reduced by half.
9
Add tomatoes: with their juices, reduce heat to low, and simmer for about 15 minutes.
10
Use a wooden spoon to help break up the tomatoes while they are cooking.
11
Meanwhile cook pasta to al dente or desired doneness.
12
Drain and set aside.
13
Taste sauce, and season with salt and pepper.
14
Remove pan from heat.
15
Quickly slice basil and stir 2 tablespoons of it into the sauce along with the remaining 2 tablespoons oil.
16
Dump pasta into sauce and toss.
17
Divide pasta among 4 plates and top each serving with some ricotta cheese.
18
Serve hot.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Salt to taste, 1/4 cup extra virgin olive oil, 1 fennel bulb, trimmed and cut into 1-inch squares, Ground pepper to taste, and more.

Yes, Bucatini with Summer Vegetables & A Tomato-Anise Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bucatini with Summer Vegetables & A Tomato-Anise Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions