Rigatoni with Fennel and Anchovies

You will love the combination of citrus and fennel in this dish.


  • 1 tablespoon Esprit du Sel Grey Sea Salt Esprit du Sel Grey Sea Salt
  • 3 large fennel bulbs
  • ½ cup Badia a Coltibuono Extra Virgin Olive Oil Badia a Coltibuono Extra Virgin Olive Oil
  • Pinch of Kosher salt
  • 6 Ortiz Anchovies in Olive Oil Conservas Ortiz Anchovies in Olive Oil
  • 6 garlic cloves, thinly sliced
  • ½ teaspoon red pepper flakes, crushed
  • ½ cup (packed) mint leaves + additional for finishing
  • Zest of 1 orange or tangerine
  • Zest of 1 lemon
  • 1.1lb Benedetto Cavalieri Macceroni Benedetto Cavalieri Maccheroni
  • 1 ½ cups Pecorino Romano, grated


Time: 30 minutes
Yield: 4

Make the Pasta

  • Set a pot of water on the stove to boil. When it reaches a boil add sea salt.
  • Clean the fennel. Chop and reserve any fronds for garnish. Cut the fennel lengthwise into quarters and remove the cores. Slice ½ -inch thick. Heat the oil in a Dutch oven over high heat until shimmering. Add the fennel in as even a layer as possible. Season with salt. Cook until the underside is golden, 6-8 minutes. Then turn and brown for another 6-8 minutes.
  • Reduce the heat to low. Add the anchovies, garlic, pepper flakes, and mint. Cook, often stirring, until the anchovies are disintegrated and the garlic is golden for about 2 minutes. Remove from the heat. Add the citrus zest. Cover the pot to keep the sauce warm.
Copyright © 2022 De Medici Imports. All rights reserved.