BUCATINI WITH ANCHOVIES AND FENNEL
Steps:
- 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. 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).
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Acharya Machindra
[email protected]Yum!
Bukhyre Molla
[email protected]This is one of my favorite pasta dishes. It's simple to make and always turns out delicious.
Md Raje
[email protected]I've made this dish several times and it's always a crowd-pleaser. The anchovies add a salty, umami flavor that really makes the dish.
S2P GAMING
[email protected]This pasta dish is a great way to use up leftover anchovies. It's also a good way to get your kids to eat vegetables.
stylish Mallick
[email protected]I'm not a big fan of fennel, but I really enjoyed this dish. The flavors were well-balanced and the pasta was cooked perfectly.
Olugbemi Fumilayo
[email protected]I followed the recipe exactly and the dish turned out bland. I think I'll add more anchovies and red pepper flakes next time.
Diane Davison
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit with my friends and family. The anchovies add a unique flavor that really makes the dish.
Antor Baishnab
[email protected]Not a fan of anchovies, but this dish was surprisingly good! The fennel and red pepper flakes really helped to balance out the flavor of the anchovies.
Titus Menyah
[email protected]Wow! This pasta is amazing!! The anchovies add a wonderful depth of flavor to the sauce. I also loved the fennel and red pepper flakes. This is definitely a dish I'll be making again.
Opara Obijuru
[email protected]I tried this recipe last night and it turned out great! The flavors were balanced and the dish was easy to make. My family loved it.
Haylee Callen
[email protected]This pasta dish was a hit! I loved the combination of briny anchovies, sweet fennel, and spicy red pepper. The bucatini noodles held the sauce perfectly. I will definitely be making this again!