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Ingredients

• 2 fennel bulbs, cored and sliced
• 2 large onions, peeled and sliced
• 8 garlic cloves, roughly chopped
• 1/3 cup olive oil
• 1/2 teaspoon chili flakes
• 2 tablespoons whole fennel seeds
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 can (14 ounces) whole tomatoes, crushed by hand
• 1/2 cup shredded Parmesan
• 1 pound short pasta

Description

Serious Eats