Fennel pasta (Makarona bi shamar)

Instructions

1. Cut the fennel bulbs into thin strips and slice the onion.
2. Sauté the onion and fennel in the olive oil for 10 minutes over medium heat, until tender and lightly golden.
3. Add the chopped garlic and the cumin, then stir for 1 minute.
4. Stir in the grated tomatoes and the tomato paste, and simmer for 5 minutes.
5. Pour in the water, bring to a boil, then add the pasta and the salt.
6. Cook the pasta over medium heat, stirring and adding a little water if the sauce gets too thick, about 10 to 12 minutes.
7. Adjust the seasoning with pepper and serve right away, with grated cheese if you like.