Mallorredus with Fennel Seeds and Fresh Tomatoes

1. 1

   Bring 6 quarts water to boil and add 2 tablespoons salt.

2. 2

   In a 12 to 14-inch saute pan, heat oil until smoking.

3. 3

   Add scallions and garlic and saute 1 minute, until light golden brown.

4. 4

   Add tomatoes, fennel seeds, chili flakes, salt and toss until tomatoes begin to break down, about 7 to 8 minutes.

5. 5

   Meanwhile, cook pasta until tender but firm, about 6 to 8 minutes.

6. 6

   Drain and toss in pan with tomatoes.

7. 7

   Toss until well coated and sprinkle heavily with cheese.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.