Pasta with anchovies and fennel in Catanese style is a fish-based first course that is very simple to prepare.
Anchovies are fully part of the bluefish category and have a less intense flavor than sardines, thus making it a dish suitable even for those who prefer milder tastes.
The fennel here gives its aroma without overpowering the other flavors, and I assure you that even those who usually do not like it will rediscover its characteristic and very pleasant presence in this preparation.
If you like to combine cheese with fish, you can simply sprinkle it with grated pecorino or parmesan, or you can try serving it with seasoned and toasted breadcrumbs… the choice is yours!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 40 Minutes
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 1/2 oz breadcrumbs
- 1 clove garlic
- 3 sprigs parsley (small)
- 1/3 oz grated pecorino
- 1.1 lbs anchovies (about 2/3 lb deboned anchovies)
- 14 oz cherry tomatoes (about 8 oz peeled and deseeded)
- 1/3 cup tomato sauce
- 2 3/4 oz fennel
- 1 3/4 oz spring onion
- piece of chili pepper
- 5 tbsps extra virgin olive oil
- 5 1/2 oz bucatini
- to taste salt
Tools
- Vegetable Knife
- Pan non-stick
- Wooden Spoon
Preparation
In preparing the pasta with anchovies and fennel in Catanese style, if you plan to sprinkle it at the end with toasted breadcrumbs (atturrata), take care of this first.
In a non-stick pan (the same one you’ll use later) combine the breadcrumbs, grated pecorino (or parmesan), parsley, and very finely chopped garlic.
Put on high heat and, stirring continuously or shaking the pan, wait for the breadcrumbs to take on a nice amber color.
Follow the toasting step by step, otherwise it will burn.
When ready, set it aside.
Finely chop the onion on a cutting board with a vegetable knife and slightly brown it in a non-stick pan with 4 tablespoons of extra virgin olive oil.
Add the well-cleaned anchovies (gutted, boned, and tailed) and salt.
Let them season for a few minutes and then add: peeled and deseeded cherry tomatoes in pieces, tomato sauce, fennel (even frozen is fine), and the piece of chili pepper.
Let it cook, gently stirring from time to time with a wooden spoon for about 20 minutes.
In the meantime, cook the bucatini in salted water and when they are al dente, drain them and pour them onto the anchovy sauce.
If desired, at this stage you can add a bit of grated pecorino or parmesan, gently stir everything.
Serve hot, sprinkled with “atturrata” breadcrumbs or more pecorino.
Storage
The anchovy and fennel pasta sauce can be stored in the fridge for 1 day well sealed in an airtight container, although it’s preferable to consume it freshly made. I do not recommend freezing, especially if frozen fennel has been used.
The anchovy and fennel pasta sauce can be stored in the fridge for 1 day well sealed in an airtight container, although it’s preferable to consume it freshly made. I do not recommend freezing, especially if frozen fennel has been used.
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