Bucatini with Summer Vegetables & A Tomato-Anise Broth

• Salt to taste
• 1/4 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
• 1/4 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
• 1/2 cup ricotta cheese, at room temperature

1. Bring a large pot of water to a boil and salt heavily.
2. In a saucepan over medium-low heat, warm 2 tablespoons of the oil.
3. Add fennel, season, stir to coat, cover pan, and cook for 2 minutes.
4. Add zucchini to pan, season, stir, cover, and cook just until no longer crunchy, about 2 minutes.
5. Crumble in saffron and cook 1 minute, stirring.
6. Add anise seed and cook until anise is fragrant, 1 to 2 minutes.
7. Pour in vinegar, increase heat to medium high, and cook until very little liquid is left.
8. Pour in white wine and cook until reduced by half.
9. Add tomatoes: with their juices, reduce heat to low, and simmer for about 15 minutes.
10. Use a wooden spoon to help break up the tomatoes while they are cooking.
11. Meanwhile cook pasta to al dente or desired doneness.
12. Drain and set aside.
13. Taste sauce, and season with salt and pepper.
14. Remove pan from heat.
15. Quickly slice basil and stir 2 tablespoons of it into the sauce along with the remaining 2 tablespoons oil.
16. Dump pasta into sauce and toss.
17. Divide pasta among 4 plates and top each serving with some ricotta cheese.
18. Serve hot.

salt, extra virgin olive oil, fennel bulb, ground pepper, zucchini, saffron threads, ground anise, white wine vinegar, white wine, tomatoes, bucatini, fresh basil, ricotta cheese

Taken from www.cookstr.com/recipes/bucatini-with-summer-vegetables-amp-a-tomato-anise-broth (may not work)