Noodles with Fennel (Calabria)

Pasta

Ingredients

Bulb Fennel - 1 pound

Salt

Spaghetti or macaroni - 1 1/4 pounds

Olive oil - optional

Grated pecorino or parmesan cheese

Wash the fennel thoroughly, cut the bulbs in two and cook them in salted water until tender. Drain, reserving the liquid, gently squeeze dry and then cut into thin strips. Keep Hot.

Bring the fennel water back to a boil, add the noodles and cook until tender but still firm. Drain quickly and mix with the fennel. No other dressing is necessary, except perhaps a little olive oil. Serve with plenty of grated pecorino cheese. 

Serves 6