Malloreddus al Pomodoro

By LeeBoruchow

Ingredients

• 1/4 cup Extra-Virgin Olive Oil
• 4 Scallions, thinly sliced
• 4 cloves Garlic, thinly sliced
• 2 pounds Tomatoes, cut into 1/2-inch dice
• 1 tablespoon Fennel Seeds
• 1 tablespoon Hot Red Pepper Flakes
• 1 teaspoon Salt
• 1 recipe Malloreddus
• 1/2 cup freshly grated Crotenese or other Semi-Aged Sheep's Milk Cheese

Details

Servings 4

Preparation

Step 1

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

Meanwhile, in a 10- to 12-inch sauté pan, heat the olive oil over medium heat until smoking. Add the scallions and garlic and sauté until light golden brown, about 1 minute. Add the tomatoes, fennel seeds, red pepper flakes, and salt and cook, stirring occasionally, until the tomatoes begin to break down, 7 to 8 minutes.

Cook the malloreddus in the boiling water until tender, 6 to 8 minutes; drain.

Toss the pasta into the pan with the tomatoes. Toss until well coated. And sprinkle with the cheese. Serve immediately.