Posted by: lisetta | November 3, 2009

Penne with fennel and anchovy

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.

pennefennel

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.

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