Squid-Ink Strozzapreti With Fennel, Chile, and Lemon
- 1 lemon, scrubbed, seeded, and thinly sliced
- 1 jalapeno, seeded and stemmed
- 12 ounces squid-ink pasta, like strozzapreti
- 3 tablespoons olive oil
- 2 medium fennel bulbs, thinly sliced lengthwise, fronds reserved
- Kosher salt
- Freshly ground black pepper
- 4 garlic cloves, thinly sliced
- 1 teaspoon Aleppo pepper or 1/2 teaspoon red pepper flakes
- 1/2 cup mint or parsley leaves, finely chopped
- Finely chop half the lemon and half the jalapeno; set aside. Slice remaining jalapeno half; set aside. Cook pasta in a large pot of salted water until just al dente.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add fennel and season with salt and pepper. Cook, stirring occasionally, until fennel is tender and golden brown in spots, 4 to 6 minutes. Add garlic, Aleppo pepper, the lemon slices, and the sliced jalapeno and stir to coat. Cook for another 1 to 2 minutes, remove from heat, and set aside until pasta is cooked.
- Combine the mint, chopped lemon, and chopped jalapeno in a small bowl; season with salt and pepper.
- When pasta is done, drain, reserving about 1 cup cooking water. Add pasta to the skillet with the fennel along with 1/2 cup pasta water. Cook, tossing occasionally until a thick, glossy sauce has formed, adding more pasta water as needed.
- Transfer pasta to serving bowl and top with mint mixture.
Per serving: 457 kcal cal., 12 g fat (1.5 g sat. fat), 77 g carb., 9 g fiber, 14 g pro.. Percent Daily Values are based on a 2,000 calorie diet