Pasta with Olive Oil Anchovies and Fennel
Elevate your pasta night with this vibrant and flavorful Pasta with Olive Oil, Anchovies, and Fennel. This Mediterranean-inspired dish offers a perfect balance of savory and fresh flavors, featuring tender spaghetti coated in a luscious olive oil sauce infused with the umami richness of anchovies, the subtle sweetness of caramelized fennel, and a bright pop of lemon zest. A touch of red pepper flakes adds gentle heat, while fresh parsley brings a refreshing herbal note. Quick and easy to prepare in just 35 minutes, this recipe is ideal for a weeknight dinner yet elegant enough to impress at a dinner party. Finish with a sprinkle of Parmesan for extra indulgence or enjoy its simplicity as is. Perfectly satisfying and utterly delicious, this pasta dish will quickly become a favorite in your rotation!
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 4 tbsp extra virgin olive oil
- 6 pieces anchovy fillets
- 1 medium fennel bulb, thinly sliced
- 3 pieces garlic cloves, minced
- 0.5 tsp crushed red pepper flakes
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 0.5 tsp sea salt
- 0.25 tsp freshly ground black pepper
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then reserve 1 cup of pasta water and drain the rest.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the anchovy fillets and cook, stirring, until they break apart and dissolve into the oil, about 2 minutes.
Add the sliced fennel to the skillet and sauté for 5-6 minutes, until softened and slightly caramelized.
Add the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
Stir in the cooked pasta, remaining 2 tablespoons of olive oil, and reserved pasta water (start with 1/4 cup and add more if needed for desired sauciness). Toss until the pasta is well-coated.
Mix in the chopped parsley, lemon zest, and lemon juice. Season with sea salt and freshly ground black pepper to taste.
Remove from heat and serve immediately, garnished with additional parsley and an optional sprinkle of grated Parmesan cheese.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 8420 mg | 366% | |
| Total Carbohydrate | 127.8 g | 46% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 10.3 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 1185 mg | 91% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1754 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
