Trottole is a unique pasta variety supposedly based on the shape of spinning top. I decided to experiment with this new pasta shape with a simple sauce that include some classic Sicilian flavors—anchovy paste, fennel, capers and a mixture of olives. The lovely, slightly salty flavor that the anchovy paste gives to the sliced fennel as it caramelizes is very tasty, and the accent of the briny capers and mixed olives is a culinary treat for the taste buds. All tossed together with some breadcrumbs, parsley and quality olive oil, this dish is made of simple flavors to become a bowl of pasta that is truly decadent.
Sautéing the sliced fennel and capers in olive oil and a touch of anchovy paste
(To view this recipe, click on the blue title of the blog post above*)
Trottole with Fennel, Olives & Breadcrumbs
Ingredients:
- 1 lb. trottole pasta (penne, fusilli or ziti would also work well)
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon anchovy paste
- Pinch of crushed red pepper flakes
- 1 fennel bulb, stalks removed and the bulb thinly sliced
- Salt & pepper
- 2 Tablespoons capers, drained and rinsed
- ½ cup mixed olives, green and black
- ½ cup Panko breadcrumbs, toasted
- 3 Tablespoons chopped Italian parsley
- Extra virgin olive oil, for serving
- Shaved parmesan cheese, for serving
Directions:
- Bring a large pot of salted water to a boil. Cook the pasta for approximately 10 minutes, or until al dente. Drain and pasta and place it in a large mixing bowl.
- In the meantime, put the 1 Tablespoon of oil and the anchovy pasta into a large skillet. Heat on medium-high heat and stir until the anchovy paste dissolves. Add in the sliced fennel, crushed red pepper, and season the fennel with ½ teaspoon salt and ¼ teaspoon of black pepper. Sauté for 5-7 minutes, or until the fennel is tender and beginning to caramelize.
- Add the capers and olives into the fennel mixture and cook for an additional 2 minutes. Pour the fennel mixture on top of the cooked pasta; toss the pasta with the breadcrumbs and parsley as well. Drizzle with additional olive oil and sprinkle with Parmesan cheese before serving.
Tagged: anchovy paste, breadcrumbs, capers, fennel, Italian, Italian parsley, olive, Parmesan cheese, parsley, pasta, Sicilian, trottole, vegetarian
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