25 minutes
A zesty and flavorful pasta dish featuring lemon, garlic, and crispy pepperoni, finished with fresh herbs and optional Parmesan cheese.
to taste
Medium Pasta Shells
0 lb
tablespoons
Pepperoni, thinly sliced and coarsely chopped
0 oz
Garlic Clove, thinly sliced
each
Fennel Seeds, cracked
teaspoons
Red Pepper Flakes, optional
pinches
tablespoons
0 zest of
Basil, torn
cups
Grated Parmesan Cheese, optional
to taste
1. Pasta Prep
In a large pot, bring well-salted water to a boil. Add pasta, cooking 2 minutes less than package directions for al dente. Before draining, reserve 1 cup pasta water. Drain pasta and set aside.
2. Crisp the Pepperoni
Heat oil in a large skillet over medium. Add pepperoni, stirring until crisped, 3-4 minutes.
3. Build the Flavor
If the skillet is dry, add a bit more oil. Mix in garlic, fennel seeds, red-pepper flakes (if using), and a pinch of salt. Cook until garlic is golden, 2-3 minutes. Stir in tomato paste for 1 minute until darkened.
4. Combine Pasta and Sauce
Fold in the drained pasta with lemon zest and 3/4 cup reserved pasta water. Stir until pasta is coated and al dente. Add more water if needed for a glossy sauce.
5. Finish with Lemon and Herbs
Squeeze in lemon juice from the zested lemon to taste. Incorporate herbs and adjust lemon juice and salt as needed. Serve with lemon wedges, additional herbs, a drizzle of olive oil, and Parmesan if desired.
Comments (0)