Bucatini With Fennel and Anchovies
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12-ounce tin flat anchovies in olive oil
- Juice and grated zest of 1 lemon
- 4tablespoons extra-virgin olive oil
- ⅓cup fresh bread crumbs
- 1tablespoon minced flat-leaf parsley leaves
- 1tablespoon minced tarragon leaves
- 1fairly large fennel bulb, cored and sliced paper-thin (about 3 cups)
- 1medium onion, sliced paper thin
- 2large cloves garlic, minced
- Salt and ground black pepper
- 1pound bucatini
- Grated pecorino for serving
Nutritional analysis per serving (6 servings)
437 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 66 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 16 grams protein; 458 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place anchovies and their oil in a small bowl, add the lemon juice and mix together to break up anchovies. Set aside.
- Step 2
Heat 2 tablespoons extra-virgin olive oil in a 12- to 14-inch skillet, add bread crumbs and cook on medium, stirring, until they are toasted. Fold in parsley and tarragon, remove from skillet and set aside. Wipe out skillet and add remaining oil. Heat on medium-low, add fennel, onion and garlic and cook until they become soft and translucent and show a hint of color. Lightly season with salt and liberally with pepper. Stir in anchovy mixture and set aside. Meanwhile, bring a large pot of salted water to a boil for the pasta.
- Step 3
Cook bucatini until not quite al dente. Remove 2 cups of the pasta water and continue cooking pasta until just done. Drain and add to the skillet with the fennel mixture along with about a cup of the pasta water. Scatter in the lemon zest. Heat on low. Use tongs to toss pasta thoroughly with the fennel mixture. There should be enough liquid to moisten the pasta without making it soupy, so add more pasta water if needed. Correct seasoning with salt and pepper. Don’t be shy with the pepper. Divide the pasta among 4 to 6 warm plates, top each with some of the bread crumbs and serve with cheese on the side.
Private Notes
Comments
Love this recipe, but make it a little differently, by cooking the anchovies with the onions until they melt into the oil and coat the caramelized onions--then add the fennel and lemon juice and cook until softened.
The advantage is that anchovy haters will be none the wiser.
Superb. Tastes like Sicily and the sea. I used a short twisted pasta instead of bucatini, panko bread crumbs, and fennel fronds instead of tarragon. It needed little water at the end,l I think it was 2 shot glasses full. I really enjoy the recipes that use mostly pantry staples and this one is a true winner.
We love this recipe. The blend of flavors is amazing.
Use some tomato paste
I read all the notes and added a bit of red pepper flakes. I wish added a dash of fish sauce as they anchovy flavor wasn't quite strong enough - my husband said he needed more anchovy flavor and was surprised when I told him there was a whole tin in the recipe. This one will definitely stay in the rotation.
This is so good with golden raisins added into the sautee, it’ll plump them. Then top with almonds or pistachios. A whole other level!