Garganelli with Fennel Puttanesca

garganelli with fennel puttanesca
Photo: Paola + Murray
Total Time:
1 hrs 5 mins
Yield:
4 to 6 Serves

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.

Ingredients

  • Flour, for dusting

  • 1 recipe Egg Pasta Dough

  • 3 tablespoons extra-virgin olive oil, plus more for serving

  • 1 fennel bulb, trimmed, halved lengthwise, cored, and thinly sliced crosswise (1 ½ cups)

  • Kosher salt

  • 3 cloves garlic, thinly sliced (4 teaspoons)

  • ¾ cup pitted mixed olives, such as Castelvetrano and Kalamata, halved

  • 3 anchovy fillets, rinsed and patted dry

  • 2 tablespoons capers, drained and rinsed

  • ¼ teaspoon red-pepper flakes, plus more for serving

  • 1 can (28 ounces) whole peeled tomatoes in juice, drained and crushed, plus ⅓ cup reserved juices

  • 1 ½ ounces Parmigiano-Reggiano, grated (⅓ cup), plus more for serving

  • Chopped fresh oregano, for serving

Directions

  1. On a floured work surface, roll out one square of the rested pasta dough to an approximately 14-by-16-inch rectangle. Cut sheet into 2-inch squares. Keep squares covered with plastic wrap to keep from drying out.

  2. Starting at one corner of each square, roll dough around a wooden dowel, chopstick, clean pencil, or other small rod that averages about 3/8-inches in diameter. Slide pasta tube off dowel and transfer to a rimmed baking sheet dusted with semolina. Repeat with remaining dough.

  3. Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add fennel, season with salt, and cook, stirring occasionally, until tender and golden brown in places, 8 to 10 minutes. Add garlic, olives, anchovies, capers, and red pepper flakes; cook until fragrant, 2 to 3 minutes. Add tomatoes and reserved juices; simmer until thickened slightly, 4 to 5 minutes.

  4. Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente, 4 to 5 minutes. Reserve 1 cup pasta water; drain. Add pasta and 1/2 cup pasta water to puttanesca, tossing to combine.

  5. Cook over medium-high heat, gently tossing a few more times, until sauce clings evenly to pasta, 2 to 3 minutes. Remove from heat and stir in cheese. (If sauce is too thick, add more pasta water, a little at a time.) Transfer to bowls and garnish with oregano and a drizzle of oil. Serve with more cheese and red pepper flakes on the side.

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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