This is a wonderful recipe for when I have NO time to cook. I can prep the fennel when I get a chance during the day. I use tinned tomatoes (rinsed) b/c I seem to be unable to find tomatoes that have flavor in the grocery store.
From EatingWell: January/February 1995
Fresh tomatoes and fresh fennel accented with fennel seeds bring the sauce alive. Serve over cooked pasta. Leftovers would be terrific served with cold roast beef.