Ingredients
Units
Scale
- 1 oz box medium pasta shells cooked al dente. Reserve 3/4 cup pasta water.
- 2 tbsp extra-virgin olive oil,
- 6 oz Chris Bothers pepperoni, thinly sliced,
- 3 garlic cloves, thinly sliced
- 1 tsp fennel seeds, cracked or chopped
- Pinch of red-pepper flakes
- 1 tbsp tomato paste
- 1/2 zested lemon
- 1/2 cup fresh basil
- Salt pepper to taste
- 1/4 parmesan cheese
Instructions
- In a large skillet, heat oil over medium heat. Add pepperoni and cook, stirring until crisp, 3 to 4 minutes.
- Add garlic, fennel seeds, red-pepper flakes and a large pinch of salt, and pepper. Cook until garlic is lightly golden.
- Add tomato paste and cook until it darkens.
- Add the drained pasta, lemon zest and ¾ cup of the reserved pasta water to the skillet.
- Add ½ cup torn fresh basil, plus more for garnish and top with grated parmesan when serving
- Category: Pasta, Entrees, what's for dinner recipes, recipes