From cooksillustrated@cooksillustrated.chtah.com Fri Jun 20 15:34:47 2003 Date: Thu, 19 Jun 2003 22:24:17 +0000 (UTC) From: "CooksIllustrated.com" Newsgroups: rec.food.recipes Subject: Orecchiette With Tomatoes, Fennel, And Parmesan Followup-To: rec.food.cooking, rec.food.recipes Orecchiette With Tomatoes, Fennel, And Parmesan Serves 4 Salt 1 pound orecchiette 1 1/2 pounds 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 ounces 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. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/