Tomato Pasta Stew with Sourdough

Instructions

1. Prepare the Aromatics

   3 min hands-on

   • Peel and finely mince the garlic.
   • Lightly crush the fennel seeds.
   • Measure out the dried oregano.

2. Prep the Tomatoes

   3 min hands-on

   • Grate the fresh tomatoes, discarding the skins.
   • Set the grated tomatoes aside.

3. Sauté the Base Flavors

   3 min hands-on

   • Heat a large frying pan over medium heat and add butter and olive oil.
   • Once the butter foams, add garlic, fennel seeds, oregano, and cayenne pepper.
   • Cook for 1–2 minutes, stirring constantly, until fragrant.

4. Build the Tomato Sauce

   1 min hands-on4 min waiting

   • Add grated tomatoes, tomato sauce, and paprika to the pan.
   • Stir to combine, season with salt, and cook for 4–5 minutes.

5. Warm the Broth

   1 min hands-on20 min waiting

   • Heat the vegetable broth over medium heat until warmed through.
   • Keep it warm on low heat.

6. Cook the Pasta in the Sauce

   2 min hands-on20 min waiting

   • Add dry pasta to the tomato mixture in the pan.
   • Pour in warm vegetable broth and sprinkle in sugar.
   • Stir to coat pasta, simmer for 18–22 minutes, stirring occasionally.

7. Toast the Bread

   3 min hands-on3 min waiting

   • Slice the French bread into thick slices.
   • Toast until golden and spread with butter while warm.

8. Assemble and Serve

   2 min hands-on

   • Remove pasta from heat once cooked and sauce is thickened.
   • Place buttered bread on plates and ladle pasta stew over.
   • Grate cheddar cheese over each serving while hot.
   • Cooking tips:
   • Constant stirring while cooking the pasta in the sauce ensures even cooking and prevents sticking.
   • Use ripe, juicy tomatoes for the freshest flavor in the sauce.
   • For a spicier kick, increase the amount of cayenne pepper or add a pinch of red chili flakes.
   • Toast the bread just before serving to maintain its crispness.
   • If the sauce thickens too much during cooking, add a splash of warm vegetable broth to loosen it.