Mallorredus with Fennel Seeds and Fresh Tomatoes



4 servings



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


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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