Make Ahead

A Great Pasta, Waiting for a Recipe

September 17, 2011
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
In This Recipe
  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 Reviews

See what other Food52ers are saying.

  • healthierkitchen
  • inpatskitchen
  • fisheri