A Great Pasta, Waiting for a Recipe

By • September 17, 2011 • 2 Comments



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

Serves 4

  • olive oil
  • red pepper flakes
  • fresh oregano
  • ground fennel seeds
  • garlic cloves
  • anchovies
  • pasta
  • parmesian
  1. Boil pasta
  2. Saute garlic, crushed fennel, red pepper flakes and oregano in olive oil. Add anchovies after a few minutes.
  3. Mix with pasta and top with cheese and maybe a drizzling of good olive oil.

Comments (2) Questions (0)

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Dsc_0048b

almost 3 years ago healthierkitchen

Sounds like a great combination of flavors! I'm excited to play with this as well

Dscn3274

almost 3 years ago inpatskitchen

This sounds wonderful...I must try! I tend to be a "by eye" person also, but maybe this time I'll try to keep track. Thanks for sharing!