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| 4 Esslöffel | olive oil extra virgin |
| 4 | scallions thinly sliced |
| 4 | Garlic cloves thinly sliced |
| 2 x ca. 450 g | Tomatoes; chopped 1/2" dice |
| 1 Esslöffel | Fennel Seeds |
| 1 Esslöffel | Hot chili flakes |
| 1 Teelöffel | salt |
| 1 | Recipe Mallorredus pasta; see * Note |
| 1/2 Tasse | Freshly-grated crontese cheese |
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* Note: See the "Mallorredus (Basic Recipe)" recipe which is included in this collection.
Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch saute pan, heat oil until smoking. Add scallions and garlic and saute 1 minute, until light golden-brown. Add tomatoes, fennel seeds, chili flakes, salt and toss until tomatoes begin to break down, about 7 to 8 minutes. Meanwhile, cook pasta until tender but firm, about 6 to 8 minutes. Drain and toss in pan with tomatoes. Toss until well coated and sprinkle heavily with cheese. Serve immediately. This recipe yields 4 servings.
Recipe
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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