Cook the Book: Mafaldine with Roasted Tomatoes Robiola and Crushed Fennel Seeds

Cook the Book: Mafaldine with Roasted Tomatoes, Robiola, and Crushed Fennel Seeds

Cook the Book: Mafaldine with Roasted Tomatoes, Robiola, and Crushed Fennel Seeds


3 hours

Details
  • Servings:   4
  • Calories:   954
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Ingredients
  • 2 1/2 pounds plum tomatoes, cut in half lengthwise
  • 1/2 cup extra-virgin olive oil
  • 3 large cloves garlic, sliced paper-thin
  • 1 tablespoon fennel seeds, lightly crushed
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 1 pound dried mafaldine, pappardelle, or fettuccine
  • 8 ounces robiola cheese, cut into bite-sized chunks
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