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Bucatini with Summer Vegetables & A Tomato-Anise Broth

Bucatini with Summer Vegetables & A Tomato-Anise Broth Recipe

  • 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
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 614kcal (31%)
Total Fat 20g (30%)
Saturated Fat 5g (24%)
Cholesterol 16mg (5%)
Total Carbohydrate 83g
Dietary Fiber 8g
Sugars 10g
Protein 18g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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