Bucatini With Fennel and Anchovies Recipe

Name: Bucatini With Fennel and Anchovies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2-ounce tin flat anchovies in olive oil; Juice and grated zest of 1 lemon; 4 tablespoons extra-virgin olive oil; ⅓ cup fresh bread crumbs; 1 tablespoon minced flat-leaf parsley leaves; 1 tablespoon minced tarragon leaves; 1 fairly large fennel bulb, cored and sliced paper-thin (about 3 cups); 1 medium onion, sliced paper thin; 2 large cloves garlic, minced; Salt and ground black pepper; 1 pound bucatini; Grated pecorino for serving

Servings: persons

1 2-ounce tin flat anchovies in olive oil
Juice and grated zest of 1 lemon
4 tablespoons extra-virgin olive oil
⅓ cup fresh bread crumbs
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced tarragon leaves
1 fairly large fennel bulb, cored and sliced paper-thin (about 3 cups)
1 medium onion, sliced paper thin
2 large cloves garlic, minced
Salt and ground black pepper
1 pound bucatini
Grated pecorino for serving

1
Place anchovies and their oil in a small bowl, add the lemon juice and mix together to break up anchovies.
2
Set aside.
3
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.
4
Fold in parsley and tarragon, remove from skillet and set aside.
5
Wipe out skillet and add remaining oil.
6
Heat on medium-low, add fennel, onion and garlic and cook until they become soft and translucent and show a hint of color.
7
Lightly season with salt and liberally with pepper.
8
Stir in anchovy mixture and set aside.
9
Meanwhile, bring a large pot of salted water to a boil for the pasta.
10
Cook bucatini until not quite al dente.
11
Remove 2 cups of the pasta water and continue cooking pasta until just done.
12
Drain and add to the skillet with the fennel mixture along with about a cup of the pasta water.
13
Scatter in the lemon zest.
14
Heat on low.
15
Use tongs to toss pasta thoroughly with the fennel mixture.
16
There should be enough liquid to moisten the pasta without making it soupy, so add more pasta water if needed.
17
Correct seasoning with salt and pepper.
18
Dont be shy with the pepper.
19
Divide the pasta among 4 to 6 warm plates, top each with some of the bread crumbs and serve with cheese on the side.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: 1 2-ounce tin flat anchovies in olive oil, Juice and grated zest of 1 lemon, 4 tablespoons extra-virgin olive oil, ⅓ cup fresh bread crumbs, and more.

Yes, Bucatini With Fennel and Anchovies 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.

That's it — enjoy your meal!

Bucatini With Fennel and Anchovies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions