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Print this Recipe    Fettucine Fennel

FETTUCCINE WITH TOMATOES, FENNEL, OLIVES & WALNUTS

1 1/2 pounds tomatoes, cored and seeded
10 Nicoise or kalamata olives, pitted and coarsely chopped
3 tablespoons olive oil, divided
Salt and pepper
1 medium or 2 small fennel bulbs, quartered lengthwise and sliced ( 1 1/2 cups)
3/4 teaspoon ground fennel seed
3 cloves garlic, minced
1/2 pound fettuccine
1/4 cup walnut pieces, toasted
Grated Parmesan cheese

Set a large pot of water on the stove to boil. Cut the tomatoes
into large pieces and toss with the olives, 2 tablespoons of the
olive oil, 1/2 teaspoon salt, and a few pinches of pepper. Set
aside to marinate.

Heat the remaining tablespoon of olive oil in a large frying pan
and add the fennel slices and ground fennel seeds. Sprinkle with
salt and pepper. Saute over medium heat until tender, about 7
minutes, then add the garlic and the tomato mixture. Reduce the
heat to very low and gently warm the tomatoes, taking care not to
cook them long enough to cause them to lose their skins. When the
water boils, add the fettuccine. Cook until just tender (al dente).
Drain in a colander, shake off excess water, and place into the
saute pan along with the walnuts. Season to taste with salt and
pepper. Serve with freshly grated Parmesan cheese.

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