Fen­nel with Toma­toes and Pinenuts

(serves four)

good glug olive oil
2 large or 4 small heads fen­nel, out­er lay­er dis­card­ed, sliced thin
3 cloves gar­lic, minced
pinch fen­nel seeds
8 lit­tle toma­toes, halved
hand­ful toast­ed pinenuts

Pour the olive oil into a skil­let over medi­um heat, then throw in the fen­nel plus seeds and gar­lic. Saute till fen­nel is soft­ish, then add the toma­toes and saute until they just begin to break up. Toss with pinenuts and salt to taste.