-
Level medium
Course: Dinner
Main Ingredient: Pasta and Noodles
Ingredients
- 12 ounces - orecchiette pasta
- 2 fennel bulbs - small dice
- 3 medium red tomatoes
- 6 garlic clove
- 1/2 red onion - small dice
- 1/2 cup - extra virgin olive oil
- 1 cup - parmigiano reggiano - grated
- 6 ounces - chicken stock
- 4 ounces - provolone picante
- 1/2 bunch - basil leaves
- to taste black pepper
Directions
- Small-dice the fennel and red onion. Slice the fresh garlic. Rough-chop the tomatoes and reserve all of the above.
- Fill a large pot with water and salt generously. Bring to a boil.
- In a large saute pan, slowly cook the diced fennel in half of the olive oil. When the fennel is slightly browned, add the red onion and cook until the onion is translucent. Add the garlic and cook until soft. Add the tomato, season with salt and pepper and add the broth; bring to a simmer and cook until the sauce just covers the bottom of the pan.
- Boil the pasta until al dente. Strain and add it to the sauce immediately. Add the grated Parmigiano cheese, olive oil, basil (torn) and black pepper. Check the seasoning, and plate as desired. Grate the provolone cheese atop as garnish along with some extra basil leaves.