Bucatini with Summer Vegetables & A Tomato-Anise Broth

Name: Bucatini with Summer Vegetables & A Tomato-Anise Broth
Ingredients: Salt to taste; ¼ 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; ¼ 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; ½ cup ricotta cheese, at room temperature

"<em><strong>Editor's Note: </strong>Bucatini is a long, thick pasta with a hole through the middle that allows it to pick up more sauce. This Bucatini with Summer Vegetables & A Tomato-Anise Broth is sure to become one of your favorite quick dinner ideas. The sauce is light and, when paired with fresh vegetables like zucchini and tomatoes, helps to make this dish one of those classic summer pasta recipes you'll make again and again. For a truly fresh flavor, use fresh produce sourced from your..."

INGREDIENTS

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Salt to taste

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¼ cup extra virgin olive oil

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1 fennel bulb, trimmed and cut into 1-inch squares

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Ground pepper to taste

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2 zucchini, cut into 1-inch batons

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Pinch saffron threads

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1 tablespoon ground anise seed

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¼ cup white wine vinegar

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1 cup white wine

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One 28-ounce can plum tomatoes

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12 ounces bucatini (spaghetti-length tubes) or spaghetti

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Fresh basil leaves to yield 2 tablespoons when chopped, held whole

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½ cup ricotta cheese, at room temperature

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