Mallorredus with Fennel Seeds and Fresh Tomatoes (Mario Batali) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1. Bring 6 quarts water to boil and add 2 tablespoons salt.
2. 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.
3. 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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