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.
0 Recipe Reviews
Subscribe for tasty updates: