Spaghettini with Roasted Fennel & Mozzarella

Spaghettini with Roasted Fennel & Mozzarella
Photo by Brian Hagiwara


  • Kosher salt and freshly ground black pepper
  • 4 canned plum tomatoes, chopped (2/3 cup)
  • 1 head garlic, cloves peeled and, if large, halved
  • ½ lb. dried spaghettini
  • 2 medium bulbs fennel, washed and trimmed
  • ¼ cup extra-virgin olive oil
  • 3 oz. fresh mozzarella, cut into cubes (about ½ cup)
  • + 4 more ingredients
    • 1 Tbs. fennel seeds, chopped
    • 1 cup loosely packed basil leaves
    • ¼ tsp. dried red pepper flakes
    • 1/3 cup freshly grated Parmigiano-Reggiano; more for serving

Heat the oven to 450°F. Cut the fennel bulbs into quarters through their cores. With a chef's knife, cut out each core, set the wedges cut side down, and cut them into 1/8-inch slices. In a shallow ovenproof dish or baking pan, toss the fennel with the garlic, fennel seeds, half of the olive oil,...

View full recipe at Fine Cooking


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