bucatini with fennel and anchovies

(from alaplaca’s recipe box)

Source: The NY Times

Categories: Pasta


  • 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


  1. Place anchovies and their oil in a small bowl, add lemon juice and mix together to break up anchovies. Set aside.

  2. 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.

  3. 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.

  4. Lightly season with salt and liberally with pepper.

  5. Meanwhile, bring a large pot of salted water to a boil for the pasta.

  6. Cook bucatini until not quite al dente. Remove 2 C. of pasta water and continue cooking pasta until barely done.

  7. Drain and add to the skillet with the fennel mixture, along with approx. 1 C. of pasta water. ( I needed less)

  8. Scatter in the lemon zest. Heat on low. Use tongs to toss pasta with the fennel mixture.

  9. There should be enough liquid to moisten pasta without making it soupy. Add more water if needed ( I did not). Plate the pasta.

  10. Top each plate with bread crumbs and cheese, more pepper if needed.

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