GARLIC SCAPE PASTA ROMAN-STYLE

How to make pasta like a Roman? Often it's about improvising with what's on hand, like aglio, olio e pepperoncino (aka AOP), simply garlic, oil and red pepper flakes, sometimes with tomato, sometimes not. This time I'm using garlic scapes instead of cloves because they're in season and I have a bunch in the refrigerator.

Also, most iconic Roman pastas, like carbonara, cacio e pepe, and amatriciana, call for dried pasta. For this recipe I'm using penne rigate (with ridges), again because that's what I have in the pantry. Easy-peasy, get the picture?

So why all this talk about Roman recipes? Well, if you've read the introduction and chapter openers in my book, Cooking by Heart, you know that Rome is my second home, where many extended family members live...also the city that most inspires my cooking and brings me joy. I'm headed back soon and aspire to return with tempting tidbits and new recipes to share. This is just a taste of what's to come. Alla prossima...Nella

Ok then, let's do this!

AOP PASTA WITH TOMATO

1/4 cup extra-virgin olive oil

2 anchovies (optional)

6-8 garlic scapes, cut 1/8 -1/4-inch across (or 3 large minced cloves, if scapes not available)

10-12 kalamata olives, quartered (also optional)

Pinch crushed red pepper flakes, or to taste

1 can (approx. 15 ounces) or 2 cups whole peeled tomatoes (preferably San Marzano)

Salt

*3/4 pound (12 ounces) penne rigate (or lisce/smooth)

Pecorino Romano cheese wedge

Heat oil in a saucepan on low. Add anchovies and cook a minute or two, stirring to break them up until they dissolve in the oil. Add the garlic scapes and cook about 2 minutes more until softened. Add the pepper flakes, olives and tomatoes (with their liquid), crushing the tomatoes with your hands into chunky bits before adding them to the pan. Season with salt and simmer 20 minutes.

Meanwhile cook pasta in rapidly boiling salted water until al dente. Scoop out and reserve 1/2 cup of the pasta water. Drain, return the pasta to the hot pot, along with the sauce. Toss, adding some of the reserved pasta water, a little at a time to moisten if needed. Serve topped with freshly grated cheese. Serves 3-4.

*I'm often asked why Italians aren't fat if they eat pasta every day? It's all about portion control. Approximately 4 ounces per person is plenty, no abbondanza heaping portions like you would expect to find in the states!