A pasta shape originating from Sicily, the name Casarecce means “homemade”. Certainly, a pasta can still be homemade and be a different shape, but this particular name has become synonymous with these short twists of pasta.

Wild fennel grows everywhere—in Sicily, in California! If you’re in the Bay Area, take a walk! you’re bound to find some. I picked mine by Lake Temescal.

Anchovy is a common ingredient in the south of Italy. It shows up often as an umami flavoring, much like fish sauce in Asian cuisines. Give the anchovy breadcrumb a try! if you’re totally adverse, or a vegetarian/vegan, just use the garlic.

As for all Italian recipes, the quality of your ingredients matter. There are few ingredients and they are meant to have their moment in your mouth.

Ingredients:

fry pan

pot to boil

mixing bowl

1.5c bread crumbs (you can also toast up a piece of crusty bread in the oven and make your own. you probably won’t use all 1.5c, but I love this stuff so much and I like to pile it on)

1 clove garlic

2tsp olive oil + 1T flavorful oil for dressing

1-2 anchovy fillets* if you’re anchovy shy, use one, it will just add some “umami”. If you’re not afraid to actually taste the fish, go for 2.

handful wild fennel fronds

1/4c salsa pronta (“ready sauce”, basic tomato sauce. I keep mine super simple, it’s tomato, salt, and garlic. You can use any kind you like though) + some more? use your own judgement. The tomato sauce should be just enough to coat the pasta and turn it light red.

225g casarecce (I’m all about the Rustichella d'Abruzzo brand)

3.5c water + scant 1/2 T salt (if you use the flakey kosher salt, up it to 1 T)

Pecorino cheese (optional)

Directions:

dice or slice up the garlic clove and simmer it on very low heat with the anchovy fillet (s)* in a fry pan. The anchovy will break up effortlessly.

put the water+salt up to boil. Add the pasta in once the water begins to boil. time it! follow the time instructions on your pasta pack and make sure to taste test at the lowest time indication. Before you strain the pasta, save 2T of the pasta water in the mixing bowl

after about 3 min of simmering the anchovy/garlic on low, add the bread crumb to the pan and make sure to mix it all well. Turn up the heat to medium and get a toast on the crumbs. Try to un-clump/disperse the breadcrumb in the pan as best you can so the hot pan can hit each crumb. stand by. let the bread crisp up, but not burn, 10-15min. Taste test, it should start to turn crunchy.

destem the fennel fronds.

strain the pasta (minus the 2T!)

put the pasta in the mixing bowl with the 2T water, add the 1/4c tomato sauce and mix well. add the 1T of flavorful olive oil. add 3/4c of the bread crumbs and continue to mix.

add the fennel fronds and mix

and, you’re done!

optional, but recommended, shave a Pecorino (sheep’s milk) cheese over the pasta and use some of the remaining 1/2c bread crumbs to garnish. You may want to drizzle more olive oil as well.

sit down to eat ASAP while the breadcrumbs are still crunchy.

Casarecce al Finocchietto Selvatico

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