Pasta with Olive Oil, Anchovies and Fennel

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fill a large pot with water and bring to a boil.
  • Add the sliced fennel bulb and the bucatini and cook until the pasta is al dente, approximately 10 minutes.
  • Meanwhile, place the 2 tblsps olive oil in a large skillet.
  • Add the chopped fennel bulb and saute over medium heat for about 3 minutes.
  • Add the garlic, half the wild fennel, the chopped anchovies and the red pepper flakes.
  • Cook, stirring, for 6-8 minutes, or until the greens are tender.
  • Drain the pasta, reserving a little of the cooking liquid.
  • Chop the boiled fennel and add it to the sauce along with ¼ cup of the cooking liquid and the drained pasta.
  • Drizzle with the Olive Oil with Anchovies and Chili Peppers.
  • Add the remaining chopped fennel and toss well.
  • Taste, adjust the seasonings to your liking, and serve immediately.
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