Pasta with anchovies and wild fennel

Ingredients

• 400 gbavette or spaghetti
• 6anchovy fillets in oil
• 300 gwild fennel
• 1shallot, chopped
• 100 gbreadcrumbs
• to tasteextra-virgin olive oil
• to tastesalt
• to tastechilli

Instructions

1. 1

   Prepare the fennel

   Remove any damaged leaves and the thickest, toughest stems from the wild fennel. Rinse it under running water.

2. 2

   Boil the fennel

   Cook the fennel in plenty of salted water for about 10 minutes, or until tender. Drain it, reserving the cooking water.

3. 3

   Cool the fennel

   Transfer the fennel straight into cold water so it keeps its green colour.

4. 4

   Chop and toast

   Finely chop the fennel with a knife and set it aside. Toast the breadcrumbs in a frying pan coated with oil.

5. 5

   Set breadcrumbs aside

   As soon as the breadcrumbs are golden, take the pan off the heat and set them aside.

6. 6

   Soften the shallot

   Warm a little oil in a large frying pan. Add the shallot and finely chopped chilli and cook until the shallot turns golden.

7. 7

   Melt the anchovies

   Chop the anchovies with a knife, add them to the pan and press them with the back of a wooden spoon until they dissolve.

8. 8

   Cook the sauce

   Add the chopped fennel and a few spoonfuls of its cooking water. Cook everything gently for about 10 minutes.

9. 9

   Cook the pasta

   Meanwhile, boil the bavette in plenty of salted water for the time stated on the packet. Drain and add them to the pan with the sauce.

10. 10

    Finish and serve

    Toss the pasta thoroughly with the sauce, then divide it between plates. Sprinkle with the toasted breadcrumbs and serve.

What is pasta with anchovies and wild fennel?

This is a southern Italian pasta dish associated with Sicily and Calabria, where wild fennel brings a distinctive herbal, anise-like flavour. Anchovies add a savoury depth, while toasted breadcrumbs provide a crisp finish.

Here, the fennel is boiled before being added to a gently cooked anchovy sauce. The reserved cooking water helps loosen and unite the ingredients without hiding the fennel’s flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 555 calories, 19g protein, 97g carbs, 11g fat.

Most of the carbohydrates come from the pasta and breadcrumbs, while the anchovies contribute protein and the olive oil and anchovy oil contribute fat. Serve a moderate pasta portion with vegetables or salad alongside to balance the plate.

Choosing the ingredients

Pasta shape: Bavette or spaghetti both work well; their long strands catch the chopped fennel and anchovy dressing.

Wild fennel: Trim away the toughest stems and damaged leaves, but keep the tender parts. If wild fennel is unavailable, cultivated fennel leaves can give a milder result.

Cook the fennel until tender

Boiling: Cook the fennel for about 10 minutes, checking that it is tender before draining. Save its cooking water, as the recipe uses a few spoonfuls in the sauce.

Cooling: The cold-water rinse is intended to preserve the green colour. Drain the fennel well before chopping so excess water does not dilute the pan.

Build the anchovy sauce

Shallot and chilli: Let the chopped shallot soften and turn golden in a little oil before adding the anchovies. Keep the heat moderate to avoid scorching the shallot.

Anchovies: Press them with the back of a wooden spoon until they break down into the oil. Add the fennel and a few spoonfuls of its cooking water, then cook gently for about 10 minutes.

Keep the breadcrumbs crisp

Toasting: Stir the breadcrumbs in an oil-coated pan and remove them once golden. They continue to add texture when sprinkled over the finished pasta.

Finishing: Keep the breadcrumbs separate until serving rather than mixing them into the sauce. That way, they retain more of their crispness.

Timing and doneness

The fennel takes about 10 minutes to boil and another 10 minutes to cook gently in the sauce. Prepare the breadcrumbs and sauce while the pasta cooks, following the packet timing for the bavette.

The fennel should be tender, the shallot golden and the anchovies broken down. Toss the drained pasta in the pan while it is still hot so the strands take on the sauce.

What to serve alongside

Serve the pasta straight away, while the breadcrumbs are crisp and the sauce is warm. A simple salad or cooked green vegetables make a fresh accompaniment without competing with the fennel.

The dish already has a savoury topping, so taste before adding extra salt at the table.

Recipe notes & tips

• Reserve the fennel cooking water before draining the fennel.
• Chop the fennel finely so it distributes through the long pasta strands.
• Keep the heat gentle once the anchovies and fennel are in the pan.
• Toast the breadcrumbs until golden, then take them off the heat promptly.
• Taste the sauce before adding salt, as the anchovies are already savoury.
• Add the breadcrumbs just before serving to keep their texture.

Variations

• Use spaghetti: Swap the bavette for spaghetti, as the recipe allows.
• Adjust the chilli: Use a little or a lot to suit your preference.
• Add lemon: Finish with a little lemon zest for a bright note.
• Change the herbs: Use cultivated fennel leaves if wild fennel is unavailable; the flavour will be milder.

Common mistakes to avoid

• Discarding the cooking water: Reserve it before draining so you can loosen the sauce.
• Overcooking the fennel: Start checking around 10 minutes and drain it once tender.
• Burning the breadcrumbs: Remove them from the heat as soon as they turn golden.
• Frying the anchovies too hard: Keep the heat gentle and press them until they dissolve.
• Adding breadcrumbs too early: Sprinkle them on at the end so they stay crisp.
• Over-salting: Taste the anchovy sauce before seasoning further.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat gently in a pan with a splash of water; store any extra toasted breadcrumbs separately and add them after reheating.

Frequently asked questions