Orecchiette With Tomatoes, Fennel, And Parmesan
 
serves 4 
 
  salt
1 lb.  orecchiette
1-1/2 lb.  ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
1 small  fennel bulb, 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 oz.  parmesan cheese, shaved with vegetable peeler (about 3/4 cup)
 
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. 
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. 
 
-- 
(ID: 12169) Mirror: rec.food.recipes: Thu, Jun 19, 2003


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