BUCATINI WITH FENNEL AND ANCHOVIES
The essence of weeknight pantry cooking is in this tin of anchovies, handful of bread crumbs and pound of pasta. Pick up some fennel on the way home and you are set to ramp up cacio e pepe for bucatini.
Provided by Florence Fabricant
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place anchovies and their oil in a small bowl, add the lemon juice and mix together to break up anchovies. Set aside.
- 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. Fold in parsley and tarragon, remove from skillet and set aside. Wipe out skillet and add remaining oil. Heat on medium-low, add fennel, onion and garlic and cook until they become soft and translucent and show a hint of color. Lightly season with salt and liberally with pepper. Stir in anchovy mixture and set aside. Meanwhile, bring a large pot of salted water to a boil for the pasta.
- Cook bucatini until not quite al dente. Remove 2 cups of the pasta water and continue cooking pasta until just done. Drain and add to the skillet with the fennel mixture along with about a cup of the pasta water. Scatter in the lemon zest. Heat on low. Use tongs to toss pasta thoroughly with the fennel mixture. There should be enough liquid to moisten the pasta without making it soupy, so add more pasta water if needed. Correct seasoning with salt and pepper. Don't be shy with the pepper. Divide the pasta among 4 to 6 warm plates, top each with some of the bread crumbs and serve with cheese on the side.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams
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Tahera Rabi
[email protected]This dish was amazing! The fennel and anchovies added a really unique and flavorful twist to the classic bucatini dish. I will definitely be making this again.
Hana Ali
[email protected]This recipe was a bit too time-consuming for me, but the results were worth it. The pasta was delicious and the sauce was rich and flavorful. I will definitely be making this again, but I'll probably simplify the recipe a bit.
Ashie_Dashie
[email protected]I'm not sure what went wrong with my dish, but it didn't turn out as flavorful as I expected. I think I might have used too much fennel.
Gemma “Izzy” Hunt
[email protected]This dish was easy to make and the results were delicious! The pasta was cooked perfectly and the sauce was flavorful and creamy. I will definitely be making this again.
M Rizwan Bhatti
[email protected]I'm not a big fan of fennel, but I was willing to try this recipe because I love anchovies. I'm glad I did because the fennel actually worked really well with the anchovies. I'll definitely be making this again.
Md koi bhi
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really flavorful dish. I will definitely be making this again.
Stacie Lareau
[email protected]This dish was a bit too spicy for my taste, but overall it was very good. I think I would use less chili flakes next time.
Mazvita Nyandoro
[email protected]I've been looking for a new bucatini recipe and this one definitely fits the bill. The fennel and anchovies add a really nice depth of flavor. I'll definitely be making this again.
Mariem Ekramy
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the unique flavor combination. I will definitely be making this again.
Cindy Mavraganis
[email protected]This recipe was easy to follow and the results were amazing! The pasta was cooked perfectly and the sauce was rich and flavorful. I will definitely be making this again.
Bisti Akter
[email protected]I'm not a big fan of anchovies, but I was pleasantly surprised by how well they worked in this dish. The fennel and chili flakes really balanced out the flavor.
Vimbai Sibusisiwe
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good. I think I would use less anchovies next time.
Topon Roy
[email protected]I love this recipe! The combination of fennel, anchovies, and chili flakes is perfect. I've made it several times and it's always a hit with my family and friends.
Arshadiqbal Rasheedkhan
[email protected]This was a delicious and easy recipe to follow. The fennel and anchovies added a unique and flavorful twist to the classic bucatini dish. I would definitely recommend this recipe to anyone looking for a new and exciting pasta dish to try.