Pasta con finochiella
Preparation - Easy
A simple country meal.
1 lb bulb fennel, tops removed, washed and halved
3 T extra virgin olive oil
3/4 to 1 cup freshly grated Pecorino or Parmesan cheese
1 lb spaghetti or macaroni
Cook the fennel till tender in lightly salted water in a pot large enough to cook the pasta in.
Remove with a slotted spoon. (Reserve cooking water)
Lay out on paper towels to drain thoroughly.
Slice into thin 2-inch strips and keep hot in a warm oven or covered casserole.
Meanwhile cook the pasta.
Drain when done.
Place in a bowl with the fennel.
Add olive oil and mix well.
Pass the cheese at table.