RIGATONI WITH
FENNEL
AND ANCHOVIES
For BA’s biggest
sodium fan (me), this
rule was particularly
difficult to stomach.
But Funke is
adamant: When
salting pasta water,
think soup, not the
sea. Because soup
is delicious, and
sea water is...not.
Two tablespoons
of kosher to three
quarts of water
should do it.
Especially when
your sauce
is already salty.
Helloooo, anchovies!