At the top of each recipe we make, we write a word or two indicative of how much we like the dish. Above this pasta dish, we wrote “Freaking Fabulous.” It really is. Thanks to the fennel, fresh tomato and basil, this orecchiette tastes fresh and bold. If you haven’t cooked with fennel yet, please don’t emit it and give it a try, you won’t be sorry. It is aromatic and lends such an interesting, delicate flavor. And by interesting, we mean it is one of those flavors that makes you stop and say, “what IS that… there’s something different and delicious going on here that I can’t quite put my finger on….” There’s just something “freaking fabulous” about shrimp in a spicy tomato sauce, and we suggest using a good tomato paste (see tip below) and ripe heirlooms since the tomato flavor is such a highlight here. Garnish with fennel fronds at the end for an extra hit of freshness and beauty.
Tip (unsponsored): For years we bought canned tomato paste, use the 2 T. or whatever a recipe called for a then toss it, knowing it probably wouldn’t last until the next time we needed it. BUT THEN we started buying it in a tube (we use Amore brand) and it stays good at least 1.5 months. Plus it is “double concentrated,” so you get a deeper tomato flavor than with other pastes.
Look for small, tight white bulbs when choosing fennel (sometimes labeled “anise”). You won’t cook with the stalks, but they should look good too and not wilted. Some recipes call for fronds and they make a gorgeous garnish, so don’t toss them right away – keep them on your countertop till the end, just in case.
We also suggest using whole wheat orecchiette. Whole wheat or whole grain pastas usually hold up better by retaining that al dente texture more accurately and are more hearty in flavor. Plus, it doesn’t hurt to get an extra grain or two in there while you’re at it.
Have your kids help you tear the basil leaves and the fennel fronds off the stalks. Don’t forget to point out the amazing smells so they will remember this fun time with you in the kitchen every time they smell fresh basil and fennel. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:
- Fennel has lots of potassium, which is great for your metabolism.
- Basil gives your body vitamin K, which help your blood clot correctly so you don’t bleed too much.
- The thing that gives shrimp their pink color can also help your skin look young.
A few facts about Italy and it’s people:
- Italy is mostly hilly and mountainous.
- Italians love to get together often for big meals and they celebrate a lot of holidays.
- Italy has lots of earthquakes because of where it’s positioned on the earth’s tectonic plates.
Adapted from: Spicy Shrimp Orecchiette
- kosher salt
- 12 ounces whole wheat orecchiette pasta
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small bulb fennel, chopped, plus 1 tablespoon chopped fennel fronds
- 2 cloves garlic, thinly sliced
- 2 tablespoons tomato paste
- ¼ teaspoon red pepper flakes
- 2 heirloom tomatoes, chopped
- ½ pound medium shrimp, peeled, deveined and roughly chopped ½ cup grated parmesan cheese
- 1 cup torn fresh basil
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1½ cups cooking water, then drain.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped fennel bulb and ½ teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium and add the garlic, tomato paste and red pepper flakes. Cook, stirring, 2 more minutes (add a splash of water if the mixture is sticking). Stir in the tomato, shrimp, ½ teaspoon salt and 1 cup of the reserved cooking water. Bring to a simmer and cook, stirring occasionally, until the tomatoes are saucy, about 8 more minutes.
- Add the pasta and cheese to the sauce and toss to coat. Drizzle with olive oil, season with salt and add more of the reserved pasta water to loosen, if necessary. Stir in the basil leaves and fennel fronds. Let sit 2 to 3 minutes to thicken. Divide among plates.
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