Veggie Packed Pasta Sauce: Tomato And Roasted Fennel Sauce With Goat Cheese


Serves: 3 to 4

2 medium red onions, roughly chopped
2 fennel bulbs, stalks and core removed, roughly chopped
2 tablespoons plus 1 teaspoon olive oil
Salt and pepper to taste
1 whole garlic bulb
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 jar (24 ounces) tomato pasta sauce
Cooked pasta
1/4 cup crumbled goat cheese

1. Preheat oven to 420 degrees. Toss onions, fennel, 1 tablespoon olive oil, salt, and pepper in a mixing bowl, then transfer to a greased baking sheet. Peel away outer papery layers of garlic bulb, leaving skins of individual cloves intact. Slice 1/4 inch off the top of the cloves, drizzle with 1 teaspoon olive oil, and place cut-side down on baking sheet. Roast veggies and garlic for 40 minutes.
2. Heat remaining tablespoon olive oil over medium heat in a large pot or saucepan. Add smoked paprika, oregano, and basil and stir gently for 30 seconds. Add pasta sauce and roasted vegetables and garlic, stir well, and bring to a simmer. Cover with a lid and cook for 10 minutes.
3. Let mixture cool slightly, then, using an immersion blender, blend until no chunks remain. (Or blend in two batches in a blender for about 2 to 3 minutes.) Taste and season with additional salt and pepper, if desired.
4. Serve sauce over freshly cooked pasta and top with crumbled goat cheese.