Bucatini With Anchovies And Fennel Recipe

Name: Bucatini With Anchovies And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices white bread, crusts removed; 2 tbsp olive oil; sea salt and freshly ground black pepper; 500g bucatini or spaghetti; 1/4 cup extra virgin olive oil; 4 cloves garlic, crushed; 200g white or regular anchovy fillets, drained and very roughly chopped; 2 teaspoon lightly toasted fennel seeds, gently crushed; 2 teaspoons freshly squeezed lemon juice; freshly ground black pepper; 1/3 cup roughly chopped flat leaf parsley or finely chopped fennel leaf tips; 1 cup grated Parmesan

Servings: persons

3 slices white bread, crusts removed
2 tbsp olive oil
sea salt and freshly ground black pepper
500g bucatini or spaghetti
1/4 cup extra virgin olive oil
4 cloves garlic, crushed
200g white or regular anchovy fillets, drained and very roughly chopped
2 teaspoon lightly toasted fennel seeds, gently crushed
2 teaspoons freshly squeezed lemon juice
freshly ground black pepper
1/3 cup roughly chopped flat leaf parsley or finely chopped fennel leaf tips
1 cup grated Parmesan

1
Whiz bread slices in a food processor to form bread crumbs. Heat oil in a frypan and add breadcrumbs, sea salt and pepper. Toss around over a medium heat for a few minutes until golden and crunchy.
2
Put a large pot of salted water on to boil and cook spaghetti according to packet instructions until just al dente. Drain, reserving 1/4 cup of the cooking water. (Al dente as you know means 'firm to the bite' and believe me, proper Italian pasta really is a little firm, certainly not squishy...so if you don't normally, maybe try it a little firmer than you are used to. Not solid clearly, but definitely with a little nugget of resistance in the core of the spaghetti.) Heat oil in a large pot and add garlic, anchovies and fennel seeds. Cook for a couple of minutes until the garlic is fragrant but not browned and the anchovies are starting to break up. Add the pasta to the pot with a good grinding of black pepper, the reserved pasta water, half of the Parmesan, and half of the parsley or fennel tips. Serve with a good grinding of black pepper, the rest of the parsley or fennel tips and a sprinkling of breadcrumbs with Parmesan passed separately around the table. Serves 4-6 (6 for lunch, 4 for dinner with a nice big salad on the side).

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 slices white bread, crusts removed, 2 tbsp olive oil, sea salt and freshly ground black pepper, 500g bucatini or spaghetti, and more.

Yes, Bucatini With Anchovies And Fennel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bucatini With Anchovies And Fennel

How did you like this recipe?

Frequently Asked Questions