Fresh Tomato and Fennel Pasta - Alison Roman

Name: Fresh Tomato and Fennel Pasta - Alison Roman
Ingredients: 12 oz pasta of your choice, I like rigatoni; Kosher salt; 1/4 cup olive oil; 2 tablespoons unsalted butter (or more olive oil); 5 garlic cloves, 4 thinly sliced, one finely grated; 1 tablespoon fennel seed; Crushed red pepper flakes (optional); 2 pounds tiny tomatoes , the smaller and sweeter the better, doesn’t matter what color but I like sungolds, quartered or halved depending on the size; 2 tablespoons white distilled vinegar; Pecorino or parmesan cheese , for grating

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The goal for the sauce is to have bits of tomato floating in a juicy, almost jammy sauce for the pasta to finish cooking in. Fennel seed, when used here in conjunction with crushed red pepper flakes...

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Ingredients

12 oz pasta of your choice, I like rigatoni
Kosher salt
1/4 cup olive oil
2 tablespoons unsalted butter (or more olive oil)
5 garlic cloves, 4 thinly sliced, one finely grated
1 tablespoon fennel seed
Crushed red pepper flakes (optional)
2 pounds tiny tomatoes , the smaller and sweeter the better, doesn’t matter what color but I like sungolds, quartered or halved depending on the size
2 tablespoons white distilled vinegar
Pecorino or parmesan cheese , for grating