Recipe: Fettuccine with Tomatoes, Fennel, Olives and Walnuts

Fettuccine with Tomatoes, Fennel, Olives and Walnuts
Adapted by Sarene Wallace from Annie Somerville's Fields of Greens cookbook

1 1/2 pounds tomatoes, cored and seeded
10 Nicoise or kalamata olives, pitted and coarsely chopped
3 tablespoons olive oil, divided
Salt and pepper
1 medium or 2 small fennel bulbs, quartered lengthwise and sliced (will be about 1 1/2 cups)
3/4 teaspoon ground fennel seed
3 cloves garlic, minced
1/2 pound fettuccine
1/4 cup walnut pieces, toasted
Grated Parmesan cheese

Set a large pot of water on the stove to boil.

Cut the tomatoes into large pieces and toss with the olives, 2 tablespoons of the olive oil, 1/2 teaspoon salt, and a few pinches of pepper. Set aside to marinate.

Heat the remaining tablespoon of olive oil in a large frying pan and add the fennel slices and ground fennel seeds. Sprinkle with salt and pepper. Saute over medium heat until tender, about 7 minutes, then add the garlic and the tomato mixture. Reduce the heat to very low and gently warm the tomatoes, taking care not to cook them long enough to cause them to lose their skins.

When the water boils, add the fettuccine. Cook until just tender (al dente). Drain in a colander, shake off excess water, and place into the saute pan along with the walnuts. Season to taste with salt and pepper. Serve with freshly grated Parmesan cheese.