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
red pepper flakes
ground fennel seeds
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.