Pasta with Fennel, Anchovies, and Hot Pepper
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 fennel bulb
2 cans anchovy fillets
4 cloves garlic, minced
5 Tbsp extra virgin olive oil
1 to 2 red chili peppers (Serrano, Jalapeno, etc), cut into slices on the diagonal
Pinch of salt or to taste
1 lb spaghetti, linguine, or other long, thick pasta
Instructions:
Cut top stems off fennel, reserving some of the feathery greens. Slice to around 1/8-inch x 1-inch pieces.
In a large skillet, heat oil over medium-high heat. Cook fennel, turning often, for approximately 20 minutes, until tender but not mushy. Add onion to skillet. Cook for 4 minutes or until starting to color. Add garlic and saute until translucent. Add chiles and saute for 5 minutes. Add anchovies and stir until melted. Continue to saute together for another 10 minutes on medium heat.
Meanwhile, in a large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain pasta and toss with sauce to coat.
Sprinkle with reserved feathery greens and serve with grated parmesan cheese.
Serves 4.
From Ben Tuorto.