While we were in Italy, I made this dish at one of the bed & breakfasts we stayed at. The owner kindly let us cook dinner for ourselves when we got there too late to go out to dinner.
Cooking in a strange kitchen using only what they have in their cabinets and fridge can be challenging. More so when all the labels are in a foreign language. Based on what I found and the memory of an Arrabiata sauce recipe I had read before, I threw this together. It turned out quite tasty, so I wrote it down before I forgot what I put in it. This made one serving.
1 tsp olive oil (olio di oliva)
1/2 cup cherry tomatoes (pomodoro), chopped
1/2 anchovy fillet (acciughe), chopped
1 tsp fennel seed (finocchio), crushed
1/4 tsp crushed red pepper (peperoncini)
1 Tbsp tomato paste (concentrato di pomodoro)
Splash red wine (vino)
1 Tbsp Italian parsley (prezzemolo), chopped
- Heat olive oil in a skillet.
- Add tomatoes, anchovy, fennel seed and red pepper. Cook until tomatoes are soft.
- Add tomato paste, red wine and parsley. Cook until slightly thickened.
- Pour over pasta and sprinkle with Parmesan.
- Peperoncini were everywhere – fresh bunches in the produce stalls and dried in the grocery stores. I was especially intrigued by the grinders filled with whole dried red peperoncini – similar to a grinder that we use for black pepper.