Mafaldine with confit tomato, golden fennel and silky pecorino cream

Instructions

1. 1

   Preheat the oven to 160 °C / 325 °F. Place the cherry tomatoes on a small baking tray, add 15 ml (1 tbsp) olive oil, the honey, a pinch of salt, a pinch of black pepper, and the red pepper flakes. Toss and roast for 20 minutes, until tender and lightly concentrated.

2. 2

   Meanwhile, heat a large skillet over medium heat. Add 15 ml (1 tbsp) olive oil and the sliced fennel with a pinch of salt. Cook for 8 to 10 minutes, stirring occasionally, until golden and tender. Add the garlic and cook for 1 minute more.

3. 3

   Bring a large pot of water to a boil. Add the remaining salt and cook the mafaldine until al dente, following the package timing. Reserve 180 ml (3/4 cup) of the cooking water before draining.

4. 4

   In the same skillet with the fennel, lower the heat to medium-low and add the heavy cream, lemon zest, and lemon juice. Gradually stir in the grated pecorino until you have a smooth sauce. Add a little pasta water if needed to loosen it.

5. 5

   Add the confit tomatoes with their juices, the drained mafaldine, and some of the reserved pasta water to the skillet. Toss for 1 to 2 minutes until the pasta is well coated and the sauce clings to the strands. Adjust with more pasta water if you want a looser texture.

6. 6

   Toast the chopped pistachios in a small skillet over medium heat for 2 minutes, stirring constantly so they do not burn.

7. 7

   Remove the pasta from the heat and add the fresh basil. Serve immediately with extra grated pecorino, the toasted pistachios, and a little black pepper on top.