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Categories:
anchovies lemon extra-virgin olive oil bread crumbs flat leaf tarragon fennel bulb onion garlic salt bucatini
Viewed: 53 - Published at: a year agoIngredients
- 1 2-ounce tin flat anchovies in olive oil
- Juice and grated zest of 1 lemon
- 4 tablespoons extra-virgin olive oil
- 13 cup fresh bread crumbs
- 1 tablespoon minced flat-leaf parsley leaves
- 1 tablespoon minced tarragon leaves
- 1 fairly large fennel bulb, cored and sliced paper-thin (about 3 cups)
- 1 medium onion, sliced paper thin
- 2 large cloves garlic, minced
- Salt and ground black pepper
- 1 pound bucatini
- Grated pecorino for serving
Method
- Place anchovies and their oil in a small bowl, add the lemon juice and mix together to break up anchovies.
- Set aside.
- Heat 2 tablespoons extra-virgin olive oil in a 12- to 14-inch skillet, add bread crumbs and cook on medium, stirring, until they are toasted.
- Fold in parsley and tarragon, remove from skillet and set aside.
- Wipe out skillet and add remaining oil.
- Heat on medium-low, add fennel, onion and garlic and cook until they become soft and translucent and show a hint of color.
- Lightly season with salt and liberally with pepper.
- Stir in anchovy mixture and set aside.
- Meanwhile, bring a large pot of salted water to a boil for the pasta.
- Cook bucatini until not quite al dente.
- Remove 2 cups of the pasta water and continue cooking pasta until just done.
- Drain and add to the skillet with the fennel mixture along with about a cup of the pasta water.
- Scatter in the lemon zest.
- Heat on low.
- Use tongs to toss pasta thoroughly with the fennel mixture.
- There should be enough liquid to moisten the pasta without making it soupy, so add more pasta water if needed.
- Correct seasoning with salt and pepper.
- Dont be shy with the pepper.
- Divide the pasta among 4 to 6 warm plates, top each with some of the bread crumbs and serve with cheese on the side.
