Stop Throwing out Your Pasta Water

Name: Stop Throwing out Your Pasta Water
Cuisine: European, Italian, Mediterranean
Ingredients: (All measurements are approximate.); 12.5 grams (12 ml/1 tablespoon) extra-virgin olive oil; 113 grams (4 ounces) salami cut into small cubes; 1 liter (2 pints) cherry OR grape tomatoes; 1 medium yellow onion, cut into small pieces; 5 grams (6 ml/2 teaspoons) fennel seeds; Kosher salt and ground black pepper - to taste; 454 grams (1 pound) of pasta; 112 grams (4 ounces) fontina cheese, (or some other cheese that melts) cut into small cubes; I’m Jill Robbins.; _________________________________________________________; noodle – n. a thin often flat strip of fresh or dried dough (as of flour and egg) that is usually boiled; sauce – n. a usually thick liquid poured over or mixed with food; starch – n. a substance that is found in certain foods (such as bread, rice, and potatoes); pot – n. a deep usually rounded container; creamy – adj. resembling cream (as in color, texture, or taste); cube – n. a solid body having six equal square sides; 1 tablespoon extra-virgin olive oil; 4 ounces pepperoni OR sopressata, cut into ¼-inch cubes; 2 pints cherry OR grape tomatoes; 1 medium yellow onion, chopped; 2 teaspoons fennel seeds; Kosher salt and ground black pepper; 1 pound gemelli pasta OR fusilli; 4 ounces fontina cheese, cut into ½-inch cubes