Preserved-Tomato Paccheri

I thought I'd love this pasta dish -- even the recipe was fun to read. Toasted fennel and coriander seed warmed in olive oil along with garlic, lemon and orange zest, and basil and marjoram springs. The oil is then poured over canned San Marzano tomatoes and allowed to sit for 3 hours at room temp. Strained tomatoes are then crushed and heated with a little olive oil, crushed red pepper, and sliced garlic and served over a larger tube shaped pasta.

I could sense where the recipe was going flavor-wise, and somehow it just never got there. I used a decent brand of the San Marzanos, but I think they may have been more to blame than the recipe.