Bucatini with Fennel and Tomato
Bucatini al Finocchio e Pomodoro
Ingredients for 6 persons: 2 tender fennel bulbs - 2 medium-sized tomatoes - 1 lb. 1 1/2 oz. bucatini pasta - 8 tbsp. extra-vergine olive oil - salt.
Clean the fennel bulbs, removing all tough leaves. Quarter the bulbs and carefully wash the pieces. Cut the quarters, across their width, into thin slices. Wash the tomatoes, remove the seeds and cut into cubes. Put the fennel slices and tomato cubes in a large soup bowl. Cook the bucatini al dente in salted water. Drain and blend with the fennel and tomato in the bowl. Pour in the olive oil, salt to taste and blend well

This recipe came from the site: http://www.cucina.iol/