Cooking More

I used to love cooking — until I moved to NYC. Now that we're back in California, getting back into the habit of cooking has been a challenge. Until today. Franny's Simple Seasonal Italian cookbook just inspired me to cook for the first time in over six months!The recipes written by Andrew Feinberg and Francine Stephens – the famous husband-and-wife duo behind the much-loved Franny's eatery in Brooklyn — are simple, delicious and easy to recreate. We made the Farro Spaghetti with Anchovies and it was really tasty. Nutty, fresh and perfect for a cold winter day.

Recipe: Farro Spaghetti with Anchovies, Chilies and Garlic Serves 4

Ingredients: 1/2 cup extra virgin olive oil 8 garlic cloves, peeled and smashed 10 anchovy fillets 1/2 teaspoon chili flakes 1 pound farro spaghetti (or use whole wheat) 1/3 cup chopped flat-leaf parsley 1/4 teaspoon fresh cracked pepper Juice of 1/2 lemon 1 to 3 tablespoons finely grated Percorino Romano

In a large skillet, heat the olive oil over med-high heat. Stir in garlic and anchovies until the anchovies are dissolved, 2 to 3 mins. Add the chili flake and cook for another 30 seconds. Take off heat and add 2 tablespoons water to the pan.

Cook pasta according to package instructions, taking out two minutes shy of al dente; drain.

Toss spaghetti into the skillet with the garlic-anchovy mixture, parsley and cracked pepper. Cook over medium heat for 1 to 2 mins. Stir in lemon juice and a little more water if pasta is dry.

Divide the pasta into bowls and finish each serving with a sprinkle of finely grated Percorino Romano and a drizzle of olive oil.