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Garganelli with Fennel Puttanesca

Recipe photo courtesy of Paola + Murray

When you first see garganelli, you may wonder where you've seen this shape before. These tapered tubes come from Northern Italy and are closely related to the everyday workhorse, penne. Here, the rustic handmade cylinders act as superb scoopers for a rich and assertive puttanesca sauce.

Source: Martha Stewart Living, October 2019
Total Time Yield

Ingredients

Directions

Cook's Notes

The garganelli can be shaped and frozen on a parchment-lined baking sheet dusted with semolina flour. Once firm, transfer to a resealable bag and freeze up to one month. Boil from frozen, adding two to three minutes to the cooking time.

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