"Strozzpreti, or priest chokers, is a name given to many kinds of thick pasta throughout Italy. The story is that the pasta is so delicious a hungry priest greedily ate too much and choked. This Calabrian version is similar to the Pugliese frusiudatti. An unusual touch is that the pasta water is flavored with fennel seed." Michele Scicolone, A Fresh Taste of Italy.

Serves 4 to 6.

¼ cup fresh basil leaves

¼ cup fresh parsley leaves

2 tablespoons fresh mint leaves

1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves or ¼ teaspoon dried oregano

½ cup olive oil

½ cup finely chopped red bell pepper

1 large garlic clove, finely chopped

2 ½ pounds fresh plum tomatoes, peeled, seeded, and chopped, or 1 can (28 to 35 ounces) 

        Italian tomatoes

Salt and freshly ground pepper, to taste

1 teaspoon fennel seeds

1 pound strozzapreti or frusiudatti

1.     Finely chop the herbs. Place them in a small bowl with ¼ cup of the olive oil. Set aside.

2.     In a large heavy skillet over medium heat, heat the remaining ¼ cup of olive oil. Add the red pepper. Cook, stirring frequently, for 5 minutes, or until the pepper is softened. Stir in the garlic and cook for 1 minute more. Add the tomatoes, salt, and pepper. Simmer for 20 to 30 minutes, or until thickened.

3.     Meanwhile, bring a large pot of cold water to a boil. Add salt and the fennel seeds. Add the pasta pieces, a few at a time so that they do not stick together. Cook, stirring frequently, until almost tender. Drain the pasta and add it to the skillet with the sauce. Cook, stirring for 2 minutes.

4.     Add the herbs and stir well. Serve immediately.