- 1 tablespoon coarse sea salt
- 2 medium onions, finely sliced
- 1 large bunch of wild fennel
- 2 ¼ cups tomatoes peeled, cored, seeded and chopped
- or 28 oz.
- ½ cup breadcrumbs from stale bread, toasted in a dry frying pan over low heat
Time: 45 minutes
Yield: 4 SERVINGS
- Bring a large pot of water to a boil. Add 1 tablespoon of coarse sea salt.
- Meanwhile, in a separate pan, sauté the onions in 2 tablespoons olive oil until they begin to color. Remove from the heat and set aside.
- Cook the fennel in boiling salted water for about 10 minutes (5 minutes for domestic + dill). Lift it out with tongs or a slotted spoon. Drain and roughly chop.
- Cook the pasta in the fennel water.
- While the pasta cooks, heat 4 tablespoons of extra virgin olive oil in a frying pan over low heat.
- Add the anchovies and break them down with a wooden spoon.
- Add the sautéed onion and chopped tomato and continue to cook for 5 minutes.
- Turn the heat up to medium-high and add a ladle full of the pasta cooking water.
- Finish the sauce off with the chopped wild fennel.
- Season to taste with salt and pepper.
- Check the pasta for doneness 1 minute before the package directions indicate.
- Once the pasta is cooked al dente, drain.
- Put the pasta in a serving bowl and toss well with the sauce.
- Sprinkle with toasted breadcrumbs and serve.