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Italian   -   Strozzapreti With Herb Sauce   adapted from A Fresh Taste of Italy by Michele Scicolone

  • 1/4 Cup Fresh Basil -- chopped
  • 1/4 Cup Parsley -- chopped
  • 2 Tablespoons Fresh Mint -- chopped
  • 1 Tablespoon Fresh Thyme -- chopped
  • 1 Teaspoon Fresh Oregano -- chopped
  • 1/4 Cup Olive Oil
  • 1 Small Red Bell Pepper -- finely chopped
  • 1 Clove Garlic -- finely chopped
  • 28 Oz Canned Tomatoes -- chopped
  • Salt And Pepper -- to taste
  • 1 Teaspoon Fennel Seed
  • 1 Pound Strozzapreti Or Fettucine
Directions Combine herbs with half olive oil, set aside. In a large pan, heat remianing oil, saute bell pepper 5 minutes, add garlic, cook 1 minute, add tomatoes, salt and pepper, simmer 20 minutes. Cook pasta as directed, but add fennel seeds to the pasta water. It is OK, if some fennel seeds cling to pasta. If you don't like them, you can rinse them off. Add pasta nad herbs to sauce, simmer 2 minutes and serve.
Serves 4
Time to Make 0:00

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