Nutrition balance score
Good
Glycemic Index
49
Low
Nutrition per recipe
Calories4456.1 kcal (223%)
Total Fat261.9 g (374%)
Carbs420.4 g (162%)
Sugars31.1 g (35%)
Protein109.4 g (219%)
Sodium5167.6 mg (258%)
Fiber30.6 g (109%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2fennel
sliced, save fronds for finishing
1 cupextra virgin olive oil
0.5lemon
small, thinly sliced, seeds removed and the other half juiced
1 headgarlic
sliced in half
ΒΎ tspaleppo chili
you can sub chili flakes here
2anchovies
2 tspkosher salt
Cracked black pepper
500 gramspasta
I used casarecce but you can use what you have on hand
1 cupgrated Parmesan
pasta water
Instructions
Step 1
1. Preheat the oven to 350 degrees F
Step 2
2. Place the olive oil, sliced fennel, garlic, lemon slices, aleppo, anchovies and season with salt and pepper.
Step 3
3. Cover and place in the oven for 45 min to an hour.
Step 4
4. When itβs close to being done, cook the pasta until al dente in heavily seasoned water.
Step 5
5. Remove the fennel from the oven and squeeze the garlic out. Add in pasta, 1 cup pasta water, lemon juice and 1 cup parm. Mix and check for seasoning. Finish with the fronds, more parm and eat right away.
Step 6
Note: can keep it in the fridge for up to a week. Really fun pasta to eat cold from the fridge.
Notes
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