Servings:
4
Prep time:
15
Cooking time:
30
INGREDIENTS
- - 300g pappardelle pasta made from durum t semolina wheat (no eggs)
- - 2 fennel
- - 1 leek
- - 200 g tomatoes, peeled
- - 4 tablespoons of extra virgin olive oil
- - salt
- - 4 tablespoons of cheese
INSTRUCTIONS
- Peel and wash the vegetables. Slice the leek thinly. Coarsely chop the fennel. Chop the green part of them and set aside.
- Heat two tablespoons of oil in a frying pan. Let soften the leek for 2-3 minutes then add the fennel, tomatoes and salt, cover and cook for 15-20 minutes, until the vegetables are soft. Season with salt.
- Meanwhile cook the pasta al dente in salted water. Dtrain and pour into the pan along with two tablespoons of the cooking water. Unite the shaved fennel.
- Distribute in 4 warm dishes. Drizzle with a little of olive oil and sprinkle with pecorino cheese. Serve the pasta piping hot.
