INGREDIENTS

1. 4mediumzucchini, halved lengthwise,seeds removed,and sliced into 1/4 inch crescents
2. 5tablespoonsolive oil
3. 3clovesgarlic, minced
4. 1/2teaspoonfennel seeds
5. 1/4teaspoonpowdered saffron
6. 3medium ripetomatoes, seeded and chopped
7. salt and black pepper
8. 1lbangel hair pasta(capellini)

9. To garnish

10. oregano
11. parmesan cheese

DIRECTIONS

1. In a large skillet, saute garlic in olive oil for 2 minutes; add saffron and fennel seeds and saute for 1 minute more.
2. Add zucchini slices and stir to coat thoroughly; cook on medium-low heat for 10 minutes.
3. Add tomatoes, stir together and cook for another 5 minutes, breaking up the tomatoes slightly.
4. Season with salt and pepper to taste.
5. In the meantime, cook angel hair according to package directions: it should only take about 2 minutes.
6. I like to add a little saffron to the pasta water for color and a little extra flavor, but just a pinch.
7. Drain pasta and add to zucchini mixture in the skillet; stir together briefly and serve with a few snips of oregano and a sprinkle of Parmesan cheese.