If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: In his latest book, Heart of the Artichoke, David Tanis describes a pasta made by one Uncle Luciano in Tuscany. Simple, economical, unexpected. Small problem is that he lists the ingredients but no proportions. I've made this pasta by eye half a dozen times, with pastas long and short. Every time, subtle and sublime. I'm not confident enough to prescribe exactly how much of each ingredient. If anyone smart cares to, here's the basics Tanis describes: - fisheri
- olive oil
- red pepper flakes
- fresh oregano
- ground fennel seeds
- garlic cloves
- Boil pasta
- Saute garlic, crushed fennel, red pepper flakes and oregano in olive oil. Add anchovies after a few minutes.
- Mix with pasta and top with cheese and maybe a drizzling of good olive oil.
Too Many Cooks: Who Has Changed the Way You Cook?
Let's talk game changers and influencers.
Shop Spring Cleaning
Simple, Springy Leek Soup
A well-rounded bud vase.
The Best Cinnamon Rolls