Bucatini with Anchovies

If you do not have access to wild fennel, use the fronds from bulb fennel with some fresh dill weed.



Time: 45 minutes
  • 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.
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