Rinse parsley, finely chop and set aside.

Rinse cherry tomatoes, cut into chunks (halves or quarters – depending on a size of the cherry tomatoes) and set aside.

Rinse the fennel, cut into slices and then cut each slice crosswise.

Put the pot with salted water for heating. Add pasta as soon as the water starts to boil and cook until al dente.

Meanwhile, pour olive oil onto pan, add garlic, peeled and sliced, and make sure it does not get burnt. Add some water from the boiling pasta to prevent garlic from burning. Now, add some parsley and fennel and stir. After 3-4 min the fennel should be soft enough but still remain crunchy. This is what we are aiming at! The fennel becomes sweeter now. Before you add pasta onto pan, about a minute earlier, add the cherry tomatoes and salt them and stir. Now add a bit of ground Pecorino Romano.

Check the pasta and when al dente, transfer paccheri using tings, with a bit of the remaining water, into the pan and toss well over the heat. Add few more parsley and transfer to a plate. Decorate the dish with fresh parsley again, some nice sprinkle of black pepper and some more Pecorino Romano and serve.