Lemon, Fennel and Anchovy Pasta

PREP TIME: 20 MIN
SERVINGS: 2-3

About

No one does it quite like the Italians — meals that are quick to make, full of flavor, and budget friendly at the same time. I’m usually happy with any kind of pasta (because, pasta!), but these salty, lemony rigatoni are in a league of their own. The often-overlooked fennel truly shines in this bright and easy recipe. Enjoy!

Ingredients

300 g pasta of choice
3 TBSP extra virgin olive oil
1 small fennel bulb
5-6 anchovy filets
2 cloves garlic
Splash of dry white wine
Juice and zest of 1 lemon
1 TBSP butter
Fennel fronds and pangrattato for garnish (optional)

Instructions

Prep the ingredients:
Bring a large pot of salted water to a boil for the pasta. Thinly slice the fennel bulb (reserving the fronds for garnish) and finely slice the garlic. Finely grate the lemon zest, then cut the lemon in half and squeeze out the juice.

Fry the fennel:
Heat the olive oil in a large frying pan over medium heat. Add the fennel and cook for 7–8 minutes, stirring occasionally, until it softens and starts to caramelize. Remove from the pan and set aside.

Cook the pasta:
While the fennel is frying, add the pasta to the boiling water and cook until al dente. Reserve about a cup of the pasta cooking water before draining.

Make the base:
In the same pan you used for the fennel, stir in the anchovy fillets and garlic. Cook gently for 1–2 minutes, until the anchovies dissolve into the oil and the garlic is fragrant (don’t let it brown).

Deglaze and add butter:
Add a splash of dry white wine and let it bubble for a minute to reduce slightly. Stir in the butter and lemon zest, along with a small splash of pasta water to create a silky sauce.

Combine:
Toss the drained pasta into the pan with the sauce. Add a squeeze of lemon juice and a bit more pasta water if needed to loosen everything. Taste and adjust with salt, pepper, or more lemon juice to balance the flavors.

Serve:
Divide between bowls and top with chopped fennel fronds and pangrattato (crispy toasted breadcrumbs), if using.