Pasta With Olive Oil, Anchovies And Fennel

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 fennel bulbs, 1 sliced and 1 chopped
• 1 lb bucatini pasta or 1 lb perciatelli or 1 lb spaghetti
• 2 tablespoons olive oil
• 3 -4 cloves garlic, chopped
• 2/3 cup chopped fresh wild fennel or 2/3 cup fennel, tops
• 2 anchovy fillets, chopped
• 1/3-1/2 teaspoon red pepper flakes
• 1/3 cup olive oil, with anchovies and chili peppers (in my recipes)
• fresh ground black pepper
• sea salt

Recipe

• 1 fill a large pot with water and bring to a boil.
• 2 add the sliced fennel bulb and the bucatini and cook until the pasta is al dente, approximately 10 minutes.
• 3 meanwhile, place the 2 tblsps olive oil in a large skillet.
• 4 add the chopped fennel bulb and saute over medium heat for about 3 minutes.
• 5 add the garlic, half the wild fennel, the chopped anchovies and the red pepper flakes.
• 6 cook, stirring, for 6-8 minutes, or until the greens are tender.
• 7 drain the pasta, reserving a little of the cooking liquid.
• 8 chop the boiled fennel and add it to the sauce along with ¼ cup of the cooking liquid and the drained pasta.
• 9 drizzle with the olive oil with anchovies and chili peppers.
• 10 add the remaining chopped fennel and toss well.
• 11 taste, adjust the seasonings to your liking, and serve immediately.