Malloreddus al Pomodoro
(Malloreddus with Fennel Seeds and Tomatoes)

“The cooking of Sardegna is mysterious and even counterintuitive on many levels for a peninsula-trained cook like myself. The first time I visited, the only dish I remember eating was grilled meat that had been stuffed inside a pig's bladder, and a whole lot of really good bread and cheese. The second time, I was in Olbia at one of the great restaurants of Italy, Ristorante Gallura, which in itself merits a trip, where I had these saffron cavatelli cousins. Malloreddus are classic to the cooking of Sardegna but rarely spotted in American restaurants.” —Mario Batali (from Molto Italiano)

Ingredients:
• ¼ cup EXTRA-VIRGIN OLIVE OIL
• 4 SCALLIONS, thinly sliced
• 4 cloves GARLIC, thinly sliced
• 2 pounds TOMATOES, cut into ½-inch dice
• 1 tablespoon FENNEL SEEDS
• 1 tablespoon HOT RED PEPPER FLAKES
• 1 teaspoon SALT
• 1 ¼ pounds MALLOREDDUS
• ½ cup freshly grated CROTENESE or other SEMI-AGED SHEEP'S MILK CHEESE

Procedure:
1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

2. Meanwhile, in a 10- to 12-inch sauté pan, heat the olive oil over medium heat until smoking. Add the scallions and garlic and sauté until light golden brown, about 1 minute.

3. Add the tomatoes, fennel seeds, red pepper flakes, and salt and cook, stirring occasionally, until the tomatoes begin to break down, 7 to 8 minutes.

4. Cook the malloreddus in the boiling water until tender, 6 to 8 minutes; drain.

5. Toss the pasta into the pan with the tomatoes. Toss until well coated. And sprinkle with the cheese. Serve immediately.

Serves 4

IWM Wine Recommendation: Contini Vermentino Tyrsos

This recipe is printed with the expressed permission of Mario Batali and Harper Collins Publishers. No part of this recipe may be used or reproduced in any manner whatsoever without written permission.