Orecchiette With Tomatoes, Fennel, And Parmesan Recipe

ingredients

4 cups water
salt
1 pound orecchiette pasta
1 1/2 pound ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
1 small fennel bulb, trimmed of stalks and fronds, bulb halved, cored, and sliced thin
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh basil leaves
ground black pepper
2 ounces Parmesan cheese, shaved with vegetable peeler (about 3/4 cup)

directions

Bring water to rolling boil in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return pasta to stockpot.

Meanwhile, combine tomatoes, fennel, oil, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl. Add tomato mixture to pasta in stockpot and toss to combine. Adjust seasonings with salt and pepper and serve immediately, garnishing individual bowls with shaved Parmesan.

nutrition data

Nutritional data has not been calculated yet.