A stovetop version, this is easy to make and subtly flavored, and with its fresh, herbal notes, it is perfect for warmer weather (as we would expect from Chef Allen's restaurant in Miami). Chef Allen tells us that Manchego is one of Spain's most popular cheeses, whose simplicity makes for a comfortable combination with the fennel and macaroni.
3 tablespoons kosher salt
1 pound elbow macaroni
2 tablespoons olive oil
3 large shallots, julienned (about ⅓ pound)
1 small fennel bulb, julienned (⅔ to ¾ pound)
½ teaspoon minced garlic
2 tablespoons butter, at room temperature
1 cup (¼ pound) grated Manchego cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped flat-leaf parsley
½ teaspoon red pepper flakes
In a deep pot, bring to a boil 4 quarts of water with 2 tablespoons of the salt. Add the macaroni and cook until al dente, 8 to 10 minutes. Drain.
In a 4-quart pot over medium heat, warm the olive oil and cook the shallots and fennel until softened and aromatic, 8 to 10 minutes. Add the garlic and cook for another minute.
Pour the hot macaroni into the shallot mixture. Return to medium heat and add the butter and Manchego cheese, mixing well until melted. Stir in the remaining salt, and the basil, parsley, and red pepper flakes. Transfer to a bowl and serve immediately.