SicilianItalian
Pasta with Fennel, Anchovies and Olives
by Casa Pappagallo · 705K subscribers on YouTube
Pasta with fennel, anchovies and olives is a first course with a surprising flavor. It is very simple to make, the result is exceptional. There are not many first courses based on fennel, often these vegetables are used in salads or as accompaniments, but this pasta is truly unique.
- Difficulty
- easy
Ingredients
9 items- Fennel Bulbsuse about 2 medium fennel bulbs
- Olive Oilextra virgin
- 1 pcsGarlic1 clove
- Anchovies in Oilabout 4-6 fillets
- Pastamezze penne or any short pasta, about 80-100g per person
- Olivesblack olives, pitted, about a handful
- 1 pcsOrange Zestzest of 1 orange
- Black Pepperfreshly ground, to taste
- Salt(optional) — optional for pasta water; not used because anchovies are salty
Method
- Finely slice the fennel.
- Heat a generous amount of olive oil in a pan and add a clove of garlic and the anchovies. Do not wait for the anchovies to dissolve completely; add the sliced fennel directly.
- Cook the pasta in boiling water without salt (as the anchovies are salty) until slightly underdone.
- While the pasta cooks, sauté the fennel in the pan with the anchovies and oil.
- Remove the garlic clove if desired.
- Add the olives and turn off the heat.
- Off the heat, grate orange zest over the fennel mixture and add a generous grind of black pepper.
- Drain the pasta and add it to the pan. Toss well to combine.
- Serve with an extra grind of pepper and garnish with fennel fronds if desired.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
