Mallorredus with Fennel Seeds and Fresh Tomatoes

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • 4 tablespoons extra virgin olive oil
  • 4 scallions, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 pounds tomatoes, chopped into 1/2-inch dice
  • 1 tablespoon fennel seeds
  • 1 tablespoon hot chili flakes
  • 1 teaspoon salt
  • 1 recipe mallorredus pasta
  • 1/2 cup freshly grated crontese cheese
Directions

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12 to 14-inch saute pan, heat oil until smoking. Add scallions and garlic and saute 1 minute, until light golden brown. Add tomatoes, fennel seeds, chili flakes, salt and toss until tomatoes begin to break down, about 7 to 8 minutes.

Meanwhile, cook pasta until tender but firm, about 6 to 8 minutes. Drain and toss in pan with tomatoes. Toss until well coated and sprinkle heavily with cheese. Serve immediately.


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