1 1/2 cups boiling water
2 ounces dried tomatoes, (about 3/4 cup), — not dry
packed 8 ounces penne or ziti pasta
2 cups frozen cut broccoli
1 1/2 cups fennel bulbs, — cut in strips
1/2 cup chopped onion
2 cloves garlic, — minced
1 tablespoon olive oil
1/4 cup tomato paste
1 teaspoon sugar
1 teaspoon instant vegetable bouillon granules
1 dash crushed red pepper, — (optional)
2 tablespoons snipped parsley
1/3 cup finely shredded Parmesan cheese
1/3 cup pine nuts
fresh fennel leaves, — (optional)
Pour boiling water tomatoes. Let stand for 5 minutes. Drain, reserving liquid. Snip tomatoes. Cook pasta in a large pot according to package directions, except add broccoli the last 3 minutes of cooking, drain and return to pot. Cover and set aside. Meanwhile, in a large skillet cook fennel, sweet pepper, onion, and garlic in hot olive oil about 5 minutes or just till tender. Add snipped tomatoes, reserved liquid, tomato paste, sugar, bouillon granules and red pepper. Add fennel mixture to pasta mixture. Bring to boiling, reduce heat. Simmer, uncovered for 2 to 3 minutes or till slightly thickened. (If too dry, stir in a little hot water). Stir in parsley. To serve, top with Parmesan cheese. If desired, garnish with fennel leaves. Makes 4 servings.