Mallorredus with Fennel Seeds and Fresh Tomatoes

• 4 tablespoons extra virgin olive oil
• 4 scallions, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 pounds tomatoes, chopped into 1/2-inch dice
• 1 tablespoon fennel seeds
• 1 tablespoon hot chili flakes
• 1 teaspoon salt
• 1 recipe mallorredus pasta
• 1/2 cup freshly grated crontese cheese

1. Bring 6 quarts water to boil and add 2 tablespoons salt.
2. In a 12 to 14-inch saute pan, heat oil until smoking.
3. Add scallions and garlic and saute 1 minute, until light golden brown.
4. Add tomatoes, fennel seeds, chili flakes, salt and toss until tomatoes begin to break down, about 7 to 8 minutes.
5. Meanwhile, cook pasta until tender but firm, about 6 to 8 minutes.
6. Drain and toss in pan with tomatoes.
7. Toss until well coated and sprinkle heavily with cheese.
8. Serve immediately.

extra virgin olive oil, scallions, garlic, tomatoes, fennel seeds, hot chili flakes, salt, recipe mallorredus pasta, crontese cheese

Taken from www.foodnetwork.com/recipes/mario-batali/mallorredus-with-fennel-seeds-and-fresh-tomatoes-recipe.html (may not work)