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

Need a gluten free and primal main course? Cook the Book: Mafaldine with Roasted Tomatoes, Robiola, and Crushed Fennel Seeds could be a tremendous recipe to try. For $2.59 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 550 calories, 18g of protein, and 47g of fat. 41 person were glad they tried this recipe. If you have olive oil, sea salt, fennel seeds, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 3 hours. With a spoonacular score of 91%, this dish is great. Try Cook the Book: Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds, Cook the Book: Roasted Tomatoes and Pumpkin Seed Pesto, and Cook the Book: Chocolate Mousse with Cardamom Seeds for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Heat the oven to 275°F. Arrange the tomato halves, cut side up, on a large rimmed baking sheet and drizzle the olive oil over them. Scatter the garlic slices and fennel seeds over the tomatoes, and season with a generous sprinkling of salt and a few grinds of pepper. 2 Roast the tomatoes for 3 to 4 hours, or until they have begun to collapse and are caramelized but are not dry. They should have some shriveling but still look juicy. Let them sit until they are cool enough to handle. Then chop them coarsely and transfer them to a warmed serving bowl, along with any oil and juices left in the pan. Keep warm. 3 Bring a large pot of water to a rolling boil and salt generously. Add the pasta, stir to separate the noodles, and cook according to the manufacturer’s instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water. 4 Transfer the pasta to the serving bowl and strew the robiola pieces over it. Toss gently to combine the pasta, tomatoes, and cheese thoroughly, taking care to break apart any large chunks of cheese that stick together. Add a little of the hot cooking water to the bowl to help melt the cheese a bit but not too much—you want some pieces in there. Taste and adjust the seasoning with salt and pepper, if you like. Serve immediately.

 

Step by step:

1. Heat the oven to 275°F. Arrange the tomato halves, cut side up, on a large rimmed baking sheet and drizzle the olive oil over them. Scatter the garlic slices and fennel seeds over the tomatoes, and season with a generous sprinkling of salt and a few grinds of pepper.

2. Roast the tomatoes for 3 to 4 hours, or until they have begun to collapse and are caramelized but are not dry. They should have some shriveling but still look juicy.

3. Let them sit until they are cool enough to handle. Then chop them coarsely and transfer them to a warmed serving bowl, along with any oil and juices left in the pan. Keep warm.

4. Bring a large pot of water to a rolling boil and salt generously.

5. Add the pasta, stir to separate the noodles, and cook according to the manufacturer’s instructions until al dente.

6. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.

7. Transfer the pasta to the serving bowl and strew the robiola pieces over it. Toss gently to combine the pasta, tomatoes, and cheese thoroughly, taking care to break apart any large chunks of cheese that stick together.

8. Add a little of the hot cooking water to the bowl to help melt the cheese a bit but not too much—you want some pieces in there. Taste and adjust the seasoning with salt and pepper, if you like.

9. Serve immediately.

Nutrition Information:

covered percent of daily need