Spaghettini With Roasted Fennel & Mozzarella

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
940
FAT
149%
CHOL
66%
SOD
51%

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Ingredients for 2 servings

1 Tbs. fennel seeds, chopped

Kosher salt and freshly ground black pepper

2 medium bulbs fennel, washed and trimmed

4 canned plum tomatoes, chopped (2/3 cup)

1/2 lb. dried spaghettini

3 oz. fresh mozzarella, cut into cubes (about 1/2 cup)

1 head garlic, cloves peeled and, if large, halved

1/4 tsp. dried red pepper flakes

1 cup loosely packed basil leaves

1/3 cup freshly grated Parmigiano-Reggiano; more for serving

1/4 cup extra-virgin olive oil

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