Make Ahead

A Great Pasta, Waiting for a Recipe

September 17, 2011
0 Ratings
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • healthierkitchen
  • inpatskitchen
  • fisheri

4 Reviews

fisheri September 19, 2015
four years later, i dusted this off. a guy should not self promote: but this is freaking delicious.
inpatskitchen September 20, 2015
It sure is!!!
healthierkitchen September 18, 2011
Sounds like a great combination of flavors! I'm excited to play with this as well
inpatskitchen September 18, 2011
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!