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Three-Tomato Fennel Garlic Spaghetti Sauce

This sauce combines three different types of tomatoes for a wonderful flavor and texture. Fresh fennel is available in most grocery stores.
½-1 pound cherry tomatoes
4 T. sun dried tomatoes in olive oil, drained and minced
¾ c. canned dice tomatoes
3 cloves garlic, minced
1 leek, sliced thin
¼-1/2 cup fresh parsley, minced
¼ - ½ cup fresh basil, minced
1 stalk fresh fennel, minced
½ t. crushed red pepper
½- 1 T. pizza spices
½ T. ground fennel seeds
1-2 T. capers
Fresh ground black pepper, garlic powder, and onion powder to taste
Instructions
 

Heat 2-3 T. olive oil in a large sauté pan. (Can use olive oil from the sun-dried tomatoes.) Add garlic, fennel, red pepper, and sauté about one minute. Add all three kinds of tomatoes. Cook until fresh tomatoes wilt.Add capers, parsley, and leek. Cook 2 minutes. Add basil, black pepper, pizza spices, and ground fennel. Toss together. Taste and add garlic powder, onion powder and more black pepper as desired.

 

Serve over pasta

 
Add shrimp or chicken, if desired. Top with grated Parmesan or Romano cheese.
 
Nutrition Analysis
 
Makes 4 servings.
 
Each serving of sauce (without pasta, shrimp, chicken, or cheese):
Calories: 112 calories
Fat: 7 g.
Saturated Fat: 1.2 g. 
Cholesterol: 0 mg. 
Sodium: 200 mg. 
Carbohydrate: 12 g.