linguine sauced with red heirloom tomatoes, bronze fennel

It was a quickie.

  • Neapolitan Afeltra Pasta di Gragnano I.G.P. linguina cooked al dente, added to a large antique high-sided copper pot in which one bruised and halved Sicilian variety (rocambole) garlic clove from Keith’s Farm had been stirred in a little olive oil until almost softened, joined near the end of that time by 2 peperoncino Calabresi secchia from Buon Italia, a good portion of a cup of  reserved pasta water added to the oil, garlic, chilis, and the linguine, everything stirred over a medium-high flame until the liquid had emulsified, after which some chopped bronze fennel from Quarton Farm was mixed in, the pasta and sauce arranged inside shallow bowls, drizzled around the edges with a little more olive oil, and garnished with more of the fennel
  • the wine was an Italian (Campania/Sannio), white, Feudi di San Gregorio Falanghina 2016
  • the music was ‘Desire Loop’ by Lori Scacco, whom we had met earlier in the evening at an event celebrating 2 Jennifer and Kevin McCoy art videos, in which she was responsible for the music design