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
PASTA WITH OLIVE OIL, ANCHOVIES AND FENNEL
Make and share this Pasta with Olive Oil, Anchovies and Fennel recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 685.9, Fat 26.9, SaturatedFat 3.8, Cholesterol 1.7, Sodium 140.8, Carbohydrate 94.5, Fiber 7.4, Sugar 2.1, Protein 17.1
SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES
Categories Fish Garlic Pasta Quick & Easy Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 8
Steps:
- Heat oil in heavy small skillet over low heat. Add garlic and cook 2 minutes. Add anchovies and cook until garlic just begins to color, 3 minutes.
- Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return spaghetti to pot. Add oil mixture and lemon juice and toss to coat. Season with pepper. Divide between plates. Sprinkle generously with parsley. Serve, passing Parmesan separately if desired.
SPAGHETTI WITH FENNEL, ANCHOVIES, CURRANTS, PINE NUTS & CAPERS
Knock up a no-hassle family supper in under 30 minutes. This spaghetti dish with fennel, anchovies, currants, pine nuts and capers is salty, sweet and simple
Provided by Diana Henry
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Yield Serves 4-5
Number Of Ingredients 11
Steps:
- Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.
- Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.
- Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.
Nutrition Facts : Calories 579 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 2.1 milligram of sodium
PASTA WITH SARDINES AND FENNEL
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter. Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts. Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.
Provided by David Tanis
Categories pastas, main course
Time 1h
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a small skillet, toast bread crumbs in 2 tablespoons olive oil until golden. Season with salt and pepper and a pinch of sugar. Set aside.
- Simmer the fennel fronds in a large pot of salted water until tender, about 10 minutes. Remove and spread out on a platter to cool. Do not discard cooking water. When fronds are cool, chop finely with a large knife (or pulse in a food processor with a little of the cooking water).
- Put raisins and currants in a bowl and cover with the white wine and 1/2 cup hot fennel-cooking water. Add crumbled saffron and let ingredients steep together for 10 minutes.
- In a large skillet, stew the onions and diced fennel in 6 tablespoons olive oil over medium heat until softened, about 10 minutes. Season generously with salt and pepper. Add anchovies, ground fennel and coriander seeds, garlic and red pepper flakes and cook for 2 minutes more. Stir in reserved fennel fronds. Add the raisin mixture and its liquid and bring to a simmer.
- Season the fresh sardine fillets with salt and pepper and lay them on top of the onion mixture. Put a lid on the pan and turn off the heat for about 5 minutes, so sardines cook through and are just done. Stir to distribute chunks of fish throughout mixture. (If using canned sardines, skip this step and simply stir them in.)
- Boil the bucatini in the fennel cooking water (add more water to the pot if necessary). Cook until noodles are on the firm side of al dente, then drain, reserving 1 cup of pasta water. Add pasta to pan with onion-sardine mixture, sprinkle pasta lightly with salt and gently toss together, adding a little pasta water to keep everything well moistened. Taste and correct seasoning; it should be well seasoned.
- Transfer to a large platter or wide pasta bowl. Sprinkle with bread crumbs, pine nuts and parsley. Garnish with lemon wedges. Add a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 15 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 846 milligrams, Sugar 24 grams
SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES
Make and share this Spaghetti With Olive Oil, Garlic and Anchovies recipe from Food.com.
Provided by Oolala
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in heavy medium skillet over low heat.
- Add garlic and cook 2 minutes; add anchovies and cook until garlic just begins to color, about 3 minutes.
- Meanwhile, cook spaghetti in a large pot of boiling, salted water, until tender but still firm to bite, stirring occasionally.
- Drain well.
- Return spaghetti to pot and add the anchovy mixture and lemon juice and toss to coat.
- Season with salt and pepper to taste and sprinkle with parsley.
- Add Parmesan to taste.
Nutrition Facts : Calories 730.7, Fat 31.5, SaturatedFat 4.7, Cholesterol 24.1, Sodium 1047.2, Carbohydrate 87.3, Fiber 3.8, Sugar 2.1, Protein 23.4
PASTA WITH ANCHOVIES, CURRANTS, FENNEL, AND PINE NUTS
Provided by Sal Passalacqua
Categories Fish Pasta Tomato Sauté Quick & Easy Dried Fruit Pine Nut Saffron Fennel Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium heat. Add anchovies; mash with back of fork. Add onion, fennel, and red pepper. Sauté vegetables until tender, about 5 minutes. Add tomatoes, pine nuts, and currants. Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain pasta, reserving 1 cup cooking liquid. Add saffron to reserved liquid and stir to dissolve. Return pasta and saffron water to pot. Add tomato mixture; toss over low heat until sauce coats pasta. Mix in breadcrumbs and transfer to bowl.
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