Bucatini With Summer Vegetables & A Tomato-Anise Broth

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Cookstr
Nutrition per serving    (USDA % daily values)
CAL
590
FAT
70%
CHOL
41%
SOD
26%

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Ingredients for 4 servings

Salt to taste

Ground pepper to taste

¼ cup extra virgin olive oil

Fresh basil leaves to yield 2 tablespoons when chopped, held whole

1 fennel bulb, trimmed and cut into 1-inch squares

1 tablespoon ground anise seed

¼ cup white wine vinegar

One 28-ounce can plum tomatoes

½ cup ricotta cheese, at room temperature

1 cup white wine

12 ounces bucatini ( spaghetti -length tubes) or spaghetti

2 zucchini , cut into 1-inch batons

Pinch saffron threads

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