Instructions: Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12- to 14-inch saute pan, heat oil until smoking. Add scallions and garlic and saute 1 minute, until light golden-brown. Add tomatoes, fennel seeds, chili flakes, salt and toss until tomatoes begin to break down, about 7 to 8 minutes.

Meanwhile, cook pasta until tender but firm, about 6 to 8 minutes. Drain and toss in pan with tomatoes. Toss until well coated and sprinkle heavily with cheese. Serve immediately.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.