Directions

Pour boiling water over tomatoes; allow to sit until soft and pliable, about 5 to 8 minutes. Drain and reserve liquid. Quarter fennel bulb; remove and discard core. Thinly slice fennel.

Combine one-fourth of the fennel with sun-dried tomatoes, garlic, basil, oregano, lemon juice, salt and olive oil in a food processor or blender. Process until smooth, adding reserved tomato-soaking water a bit at a time until desired consistency is reached. Allow to rest while preparing pasta; if possible, let flavors blend 30 to 60 minutes.

Bring 3 quarts water (2.8L) to a boil over high heat. Add pasta and cook according to package directions. Drain pasta. Combine with pesto in a large serving bowl. Toss together until evenly mixed.

To serve, mound pasta in center of each of six plates. Scatter remaining fennel over top of pasta and garnish as desired.

Variation: For a richer sauce, add up to 1/2 cup pine nuts before processing, then add 1/3 to 1/4 cup (60 to 80mL) extra liquid as needed.