1/4 cup extra-virgin olive oil
1 pound fennel bulb, cut into thin julienne strips
2 small red onions, peeled and sliced into thin rings
4 garlic cloves, slivered
1 1/4 teaspoons Herbs de Provence
10 plum tomatoes (about 2 1/4 pounds), peeled, seeded and chopped--we used canned
Two 3-inch strips orange zest removed with a vegetable peeler plus 2 teaspoons finely grated orange zest
Salt and pepper to taste
3/4 cup packed fresh basil leaves
3/4 cup packed fresh parsley leaves
18 picholine olives (or other green olives), pitted and chopped
18 niçoise olives (or other black olives), pitted and chopped
2 tablespoons drained capers, packed in vinegar and brine
1 lb spaghetti (recommended. We used ziti)
Stir in the tomatoes and strips of orange zest, and cook over moderate heat, stirring occasionally, for 20 minutes, or until tomatoes have formed a sauce. Discard the orange zest strips. Season to taste with salt and pepper. Mince together the basil, parsley, olives, and capers. Toss hot pasta with the 2 teaspoons of grated orange zest, then with the fennel sauce, then with the basil olive mixture. Serve immediately and enjoy!