Orecchiette With Tomatoes, Fennel, And Parmesan
Serves 4
Ingredients
1 pound orecchiette
Salt and pepper
1-1⁄2 pounds tomatoes cored, seeded, and cut into 1⁄2-inch pieces
1 small fennel bulb, stalks discarded, halved, cored, and sliced thin
1⁄4 cup extra-virgin olive oil
1⁄4 cup chopped fresh basil
2 ounces Parmesan cheese, shaved thin with vegetable peeler (1 cup)
Instructions
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and return it to pot.
- Meanwhile, combine tomatoes, fennel, oil, basil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Add tomato mixture to pasta and toss to combine. Season with salt and pepper to taste and serve immediately, passing Parmesan separately.
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