Fennel, orange and anchovies spaghetti

Great

% Daily Values based on a 2,000 calorie diet

Step 1

“Sweat” the onion in a large casserole with a drizzle of oil and a pinch of salt. Once golden add the finely chopped fennel and keep cooking on low heat for about 8/10 minutes covered with a lid until the fennel becomes soft. Blend well, pass it through a fine sieve and season to taste. Keep the fennel puree aside.

Step 2

Drain the anchovy fillets and cut them into strips.

Step 3

In a large pan fry, the garlic with olive oil and once golden add a touch of water. Add the fennel puree.

Step 4

Cook the pasta in salted boiling water until al dente and drain it into the pan with the fennel puree. Stir and toss well the spaghetti, add a drizzle of extra virgin olive oil and a couple of ladlefuls of cooking water and keep stirring on the heat for a couple of minutes until the spaghetti becomes creamy. Toss in the anchovies and plate straight away.

Step 5

Garnish the spaghetti with fresh wild fennel leaves (or fennel tops) and orange zest.