20mn bold pasta without any meat ! The anchovies-fennel combination works wonders and transforms the mild aniseed flavour from the fennel into an umami, salty and slightly bitter pasta reminiscent of cheese and miso, but only with a humble vegetable and fish base.
Fill half a pot with water and bring it to a boil.
Meanwhile :
Cut your fennel bulb into slices (~2-3mm thick)
Mince your garlic and your red chili pepper
Mince your anchovies.
Add your olive oil to your pan.
Bring it to medium heat, then add your fennel with a bit of salt.
Salt your boiling water, then add your pasta.
Around 6 minutes in (adjust for your pasta by removing 4 minutes from your pasta cooking time), add your garlic and bird's eye chili to your pan. Wait 30 seconds, then add your minced anchovies to your pan.
30 seconds later, add your pasta to the pan with 1 ladle of pasta water. Mix well with a wooden spoon to emulsify the oil.
Let it finish cooking for around 3 to 4 minutes, then taste before removing from heat. Add water and leave longer if needed ; the pasta should be cooked but al dente, with a little bit of water still in the pan.
Plate it up.
Et voilĂ !! You're done !
Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.