Serves 4
|
|
table salt |
|
1 |
pound orecchiette |
|
1 1/2 |
pounds ripe tomatoes cored, seeded, and cut into 1/2-inch dice |
|
1 |
small bulb fennel , 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) |
1. Bring 4 quarts 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.
2. 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.
– Erin Wulff