Categories: Pasta
Ingredients
- 1 2-oz. can of anchovies in olive oil ( I used 4 fillets)
- Juice and grated zest of 1 lemon
- 4 Tbs. extra-virgin olive oil
- 1/3 C. fresh bread crumbs
- 1 Tbs. minced parsley
- 1 Tbs. minced tarragon ( I used 1 tsp. of dried)
- 1 fairly large fennel bulb, cored and slice paper thin (about 3 cups)
- 1 medium onion, sliced paper thin
- 2 large garlic cloves, minced
- Salt and Pepper
- 1 lb. bucatini
- Grated romano or parmesan
Directions
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Place anchovies and their oil in a small bowl, add lemon juice and mix together to break up anchovies. Set aside.
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Heat 2 Tbs. oil in skillet, add bread crumbs and cook on medium, stirring until they are toasted. Fold in parsley and tarragon. Set aside.
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In 12 to 14 in. skillet, on medium low, add fennel,onion and garlic, cooking until they become translucent and show a hint of color.
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Lightly season with salt and liberally with pepper.
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Meanwhile, bring a large pot of salted water to a boil for the pasta.
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Cook bucatini until not quite al dente. Remove 2 C. of pasta water and continue cooking pasta until barely done.
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Drain and add to the skillet with the fennel mixture, along with approx. 1 C. of pasta water. ( I needed less)
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Scatter in the lemon zest. Heat on low. Use tongs to toss pasta with the fennel mixture.
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There should be enough liquid to moisten pasta without making it soupy. Add more water if needed ( I did not). Plate the pasta.
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Top each plate with bread crumbs and cheese, more pepper if needed.