Meadowfire Penne

A simple, herb-forward pasta kissed by garlic, heat, and the quiet complexity of yarrow.

✦ Serves 4 ✦

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main
Cuisine: Rustic Italian-Inspired

✦ Tools You'll Need ✦

• A large pot for boiling pasta

• A 10-inch sauté pan

✦ Ingredients ✦

• 8 oz dried penne (We favor slow-dried, bronze-cut varieties like Rustichella d’Abruzzo or Masciarelli for their bite and flavor)
• 4 tablespoons garlic, finely chopped
• Kosher salt (enough to season pasta water generously)
• 3 tablespoons extra virgin olive oil
• 3 tablespoons neutral oil (grapeseed or canola recommended)
• 1 teaspoon crushed red pepper flakes (or more, to your taste)
• 2 teaspoons finely chopped fresh yarrow leaves (remove from stem first)
• ¼ cup dry white wine
• 4 anchovy filets in oil, rinsed and finely chopped (optional but encouraged)
• Freshly grated parmesan for serving (traditionalists may disagree, add if it brings you joy)

✦ Instructions ✦

1. Prepare the Herb Blend: On a clean cutting board, pile the yarrow leaves and red pepper flakes together. Mince until the mixture is fine and fragrant. Set aside.
2. Cook the Pasta: Fill a large pot with water and bring it to a roaring boil. Salt the water heavily, it should taste like the sea. Add penne and cook until just al dente. Note: artisanal pasta may take longer to cook than standard brands.
3. Infuse the Oil: While the pasta cooks, warm the olive oil, neutral oil, garlic, and chopped anchovies in the sauté pan over low heat. Let the garlic turn golden and aromatic—stir gently and watch closely to prevent burning. Once fragrant, remove the pan from heat for a moment to cool.
4. Add the Wine: Carefully pour in the white wine. It will sizzle, swirl the pan gently to blend. Return the pan to low heat.
5. Combine Pasta & Sauce: When the pasta is ready, drain it and immediately toss it into the pan with the infused oil. Stir and let it simmer for a minute to allow the wine to mellow and coat the pasta.
6. Finish with Yarrow: Add your chopped yarrow and red pepper blend. Toss just until warmed through, no more than a minute.
7. Serve: Divide among four bowls. Garnish with parmesan (if using), a final drizzle of extra virgin olive oil, and a few whole yarrow leaves for visual flair if desired. Serve hot, alongside a big green salad for balance.

✦ Notes from Erbellum ✦

Yarrow’s slight bitterness and subtle anise-like edge makes it a wild counterpoint to the heat of chili and the richness of garlic oil. While anchovies are optional, they deepen the base in a quietly magical way. This dish is a beautiful example of how wild herbs can play gracefully with pantry staples, simple, bold, and a little unexpected.