Spaghettini with Roasted Fennel & Mozzarella

Spaghettini with Roasted Fennel & Mozzarella
Photo by Brian Hagiwara

Ingredients

  • 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

Comments


Best Wine Deals

See More Deals





Snooth Media Network