Mafaldine with Roasted Tomatoes, Robiola, and Crushed Fennel Seeds Recipe | Cook the Book

Ingredients (8)

• 2 1/2 pounds plum tomatoes, cut in half lengthwise
• 1/2 cup extra-virgin olive oil
• 3 large cloves garlic, sliced paper-thin
• 1 tablespoon fennel seeds, lightly crushed
• Kosher or fine sea salt
• Freshly ground black pepper
• 1 pound dried mafaldine, pappardelle, or fettuccine
• 8 ounces robiola cheese, cut into bite-sized chunks