Pasta with wild fennel and anchovies (without sardines), a delicious variation of the classic Sicilian recipe, prepared without sardines, but rich in flavor and tradition, as delightful as pasta with wild asparagus. This wild fennel and anchovies pasta is the speedy cousin of the classic pasta with sardines: less demanding, quicker, and just as fragrant. I was introduced to it by my trusted greengrocer from Palermo, who taught me all the tricks to make it best, with those tips only someone who cooks with heart can give.
This recipe made with wild fennel has truly won everyone in the family over with its intense aroma and aromatic taste. Naturally, it couldn’t miss the pine nuts, the raisins, and the legendary crunch of toasted breadcrumbs, which I adore! If you prefer, you can replace it with toasted and chopped almonds: they’ll give a different but equally delicious touch. A simple recipe, but full of personality, perfect for bringing the aromas and flavors of Sicily to the table, even without the sardines!
See you at the next recipe!!!
TRY ALSO:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 351.63 (Kcal)
- Carbohydrates 42.79 (g) of which sugars 7.68 (g)
- Proteins 9.43 (g)
- Fat 16.63 (g) of which saturated 2.14 (g)of which unsaturated 5.04 (g)
- Fibers 3.24 (g)
- Sodium 1,175.47 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz pasta (bucatini, spaghetti, linguine)
- 4 tbsp extra virgin olive oil
- 1 bunch wild fennel
- 5 fillets anchovies in oil
- 1 clove garlic
- 1.4 oz raisins
- 1.1 oz pine nuts
- to taste chili pepper
- to taste salt
- 1.8 oz breadcrumbs
Tools: pasta with wild fennel
- Saucepan
- Frying Pan
- Small Pan
- Mezzaluna
Recipe: wild fennel pasta with anchovies
Wash the wild fennel well, cut the stems which are the hardest part and leave the more tender leaves.
Fill a saucepan with salted water and boil the fennel for about 15-20 minutes or until well cooked.
Once ready, drain the vegetable but save the water to cook the pasta, then chop it coarsely with scissors or a mezzaluna.
In the same water where you blanched the fennel, cook the pasta (preferably long like bucatini, spaghetti, or linguine).
Meanwhile, as the pasta cooks, proceed to prepare the sauce.
In a pan, heat three tablespoons of oil with chopped garlic and a few pieces of chili pepper. Add the anchovy fillets and let them dissolve by stirring with the back of a spoon, then add the pine nuts and raisins, previously soaked in warm water and well squeezed.
Now add the chopped wild fennel and let it flavor for a few minutes, pour a little cooking water to mix everything and make the sauce creamier and more homogeneous.
Since there are anchovies, I recommend not to add more salt to the sauce.
Drain the pasta and toss it in the pan with the sauce.
Finally, to add a touch of flavor and extra texture, prepare the toasted breadcrumbs, a simple ingredient capable of making a difference. Pour it into a pan with a tablespoon of extra virgin olive oil and brown over medium heat, stirring often, until crunchy.
It’s time to savor the fruit of your labor: carefully plate the pasta, distribute it on individual plates, and complete it with a generous sprinkle of crunchy breadcrumbs. An explosion of flavors and textures that will conquer every palate. A true delicacy not to be missed… enjoy your meal!
Storage and tips:
Storage: you can keep the leftover pasta in the refrigerator in an airtight container for up to 2 days. When reheating, add a drizzle of oil or a drop of water to restore creaminess and prevent it from drying out. It’s better to store the crunchy breadcrumbs separately, in a jar or dry container, so it stays crunchy and you can add it when serving.
Tips: if you’ve made too much pasta and have some left over, you can always turn it into oven-baked pasta the next day by adding béchamel and tomato sauce or into a delicious frittata, just add some beaten eggs with Parmesan and cook in a non-stick pan.
FAQ
Can I use another type of fish instead of anchovies?
Yes, you can replace anchovies with sardines or even tuna.
Keep in mind that tuna has a milder flavor, while sardines are fatter and more flavorful.Can I use another type of nuts instead of pine nuts?
Yes, you can replace pine nuts with other nuts, like almonds or hazelnuts. Almonds, in particular, have a flavor that pairs wonderfully with fennel and anchovies.
Can I make this pasta without anchovies?
Of course, here’s an interesting variation: you can replace the anchovies with sun-dried tomatoes in oil, black olives, or capers to add a salty flavor to the dish.
Can I make the pasta without breadcrumbs?
If you don’t want to use breadcrumbs, you can replace it with chopped almonds for some crunch.
