| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Molto03 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Extra-virgin olive oil |
| 4 |
|
Scallions; thinly sliced |
| 4 |
|
Garlic cloves; thinly sliced |
| 2 |
lb |
Tomatoes; chopped 1/2" dice |
| 1 |
tb |
Fennel seeds |
| 1 |
tb |
Hot chili flakes |
| 1 |
ts |
Salt |
| 1 |
|
Recipe Mallorredus pasta; see * Note |
| 1/2 |
c |
Freshly-grated crontese cheese |
INSTRUCTIONS
* Note: See the "Mallorredus (Basic Recipe)" recipe which is included in
this collection.
Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to
14-inch saute pan, heat oil until smoking. Add scallions and garlic and
saute 1 minute, until light golden-brown. Add tomatoes, fennel seeds, chili
flakes, salt and toss until tomatoes begin to break down, about 7 to 8
minutes. Meanwhile, cook pasta until tender but firm, about 6 to 8 minutes.
Drain and toss in pan with tomatoes. Toss until well coated and sprinkle
heavily with cheese. Serve immediately. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-1D22 broadcast 05-06-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-11-1997
Recipe by: Mario Batali
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