Orecchiette with Tomatoes, Fennel, and Parmesan

Name: Orecchiette with Tomatoes, Fennel, and Parmesan
Ingredients: , table salt; 1 pound, orecchiette; 1 1/2 pounds, ripe tomatoes cored, seeded, and cut into 1/2-inch dice; 1 small bulb, fennel, trimmed of stalks and fronds, bulb halved, cored, and sliced thin; 1/4 cup, extra-virgin olive oil; 1/4 cup, chopped fresh basil; , Ground black pepper; 2 ounces, Parmesan cheese, shaved with vegetable peeler (about 3/4 cup)

Main Courses
Vegetables
Cheese
Pasta
Weeknight
Vegetarian

Appears in Cook's Illustrated September/October 2003

Just the right pairing of ingredients makes all the difference in these simple recipes.

SERVES 4

TIME 45 minutes

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