Luca’s been making perciatelli with a tomato sauce flavored with anchovies and sliced fennel as one of his specials. I’m copying, but using penne. This is a winner. I think I like it more than the other tomato standby with olives and tuna.
Saute the sliced fennel in olive oil until soft.
Melt a few anchovies in heated olive oil. Add tomatoes and cook until it’s a sauce. Add some pepperoncino if you’d like a kick.
Pour the sauce over the fennel, and then add the cook pasta for a minute or so and serve it.
The purists would say that you don’t need cheese, but I had just opened a chunk of parmigiano reggiano that Simona brought. It’s so far superior to the reggiano that we can buy in the states. I am putting it on everything, travelling to Italy with every bite.