8ozdried pennefinest quality available (look for masciarelli or rustichella pasta, they're by far my favorite, although spendy)
4tablespoonfresh garlicfinely chopped
Kosher salt
3tablespoonextra virgin olive oil
3tablespoongrapeseed or canola oil
1teaspooncrushed red pepperor more depending on how much you like spicy food
a large handful of yarrowleaves picked from the stem and chopped to yield 2 tsp
¼cupdry white wine
4anchovy filets in oilrinsed and chopped (optional, but I recommend it)
Parmesan for servingpurists would pooh-pooh it
Instructions
Make a pile of the yarrow and crushed red pepper flakes, then mince them together finely.
Bring a pot of water to a boil and season it with salt until the water tastes like the sea. Add the penne and cook until al dente, the time of which may vary depending on the brand of pasta you use. High quality Italian dried pasta will take longer to cook than something like Creamette.
While the pasta is cooking, heat the garlic in the pan with the oils and chopped anchovy on low heat until the garlic is fragrant and lightly browned. Do not allow the garlic to burn. Remove the pan from the heat and swirl it for a minute to cool the pan so that the wine doesn't explode grease all over your face. Add the wine to the pan.
When the pasta is done, drain and add to the pan. Toss the pasta to coat with the oil and cook for a minute to evaporate any raw wine flavor.
To finish the dish, add the yarrow-chilli mixture and toss just to heat through. Transfer the pasta to each of 4 bowls, garnish with some parmesan and an extra drizzle of extra virgin oil if desired, then serve immediately with a big green salad.
Notes
I have made plenty of things with yarrow, one of my favorites was a simple pasta. I like the flavor of anise and similar tastes with spicy, garlicky things as well as sweet, similar to Italian recipes where fennel and hot chilli are used together. This is a simple, dressed down way you might try it.