Heirloom Tomatoes and Fennel with Whole Wheat Pasta

I got some over ripe tomatoes from my co-op, so I figured lets cook them if I can't eat them.  GOOD CALL!

I first got some water on to boil and then went to prep...

• 3-4 heirloom tomatoes diced - doesn't matter how just take the core out of the top and chop them up (no heirloom? just get some good tomatoes and you are still good to go) - my suggestion is to cut them in half then place on the flat side and slice three times... then turn and slice six times... done
• One half onion diced - so just like the tomato cut the onion in half put half on the board and half in the fridge for next meal - put the flat side down and cut four times, slice so you make four rainbows... hopefully that makes sense - then turn and cut the other way in about 3/4 inch cuts - TIP if you take the knife at an angle and work your way around the onion it works best - so start cutting at three o'clock and work your way around until nine - if this doesn't make sense I will try to add a video or picture sometime soon - this works great with all kinds of things... ok back to the meal
• Dice however you want the fennel - you can leave this out, but it is awesome! - You want to get the frills off the top and cut the core out of the bottom - then just try to make sticks and then squares out of the fennel -

Prep is done.

Water was probably boiling half way through so you want to add salt and oil - (Oil helps it to not go crazy and flow over making a mess... it's a starch thing) (Salt is to make your pasta taste good - you wouldn't eat chips unseasoned right?  Then why eat pasta not seasoned.)  Put the pasta in and stir.  You probably need 1.5 cups of pasta and like 5 cups of water in a pan that fits 8-10 cups.  Why skimp on the size of pan it just makes for a mess.  Cook until al-dente... when?  Take a piece out is it crunchy?  Then keep cooking.  Is it a little soft, but not quite all the way?  Then you are good to go!  Strain and now use the pan again...  WHY?  Why the heck not.  We are trying to save time right?

Ok so now we are cooking.  Rinse the pan a little if you want.  Then back on the stove to get hot.  Once hot put in olive oil and then onions and salt.  Why salt?  It brings out the liquid in the onions just like it dehydrates us.  Let them get going until they start to brown up... that is the sweet stuff there.  Now I said brown not black right?  Ok remember that it is a fine line.  Then add in the fennel and cook for a few minutes.  Then toss in the tomatoes.  All of a sudden you look over and have sauce.  WOW!

Now let that go for awhile.  Add salt and pepper to taste.  Now when I say taste I mean just that.  Grab a spoon and see if it is good.  If you don't say ewe that is salty or you aren't like dang that is good you need more.  Ok now add the pasta and let that cook for awhile.  Here is the trick.  Your sauce was real watery right?  And your pasta wasn't quite done right?  Ok put it together... and there is your ah ha moment.  Your pasta is going to absorb your awesome sauce.  

Now you are done.  Serve it and enjoy.   What else can you do?  Add some fresh basil is awesome!  Tonight I served it with a spoon and before just shoving the spoon in I grabbed a spoonful of Marscarpone (Italian cream cheese).  Adds some delicious creaminess to the dish.  Top it with some good parmesan and you are golden.  If you get some nice Italian sausages with fennel it will be a great compliment or eat it just the way you made it.  

I hope you learned a thing or two along with finding a great recipe.  My goal is to always teach you one thing, but let you apply it to a number of different things.  Happy cooking!