Mallorredus with Fennel Seeds and Fresh Tomatoes
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Ingredients
| 4 tbsp. | extra-virgin olive oil | | 4 | scallions, thinly sliced | | 4 cloves | garlic, thinly sliced | | 2 lbs. | tomatoes, chopped into 1/2-inch dice | | 1 tbsp. | fennel seeds | | 1 tbsp. | hot chili flakes | | 1 tsp. | salt | | 1 recipe | Mallorredus pasta | | 1/2 cup | freshly grated crontese cheese |
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Instructions
Bring 6 quarts water to boil and add 2 tbsp. salt. In a 12- to 14-inch sauté pan, heat oil until smoking. Add scallions and garlic and sauté 1 minute, until light golden-brown. Add tomatoes, fennel seeds, chili flakes, salt and toss until tomatoes begin to break down, 7 to 8 minutes.
Meanwhile, cook pasta until tender but firm, 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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