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Pasta with anchovies and wild fennel
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| This tasty recipe I gave it my "magic" Uncle Vito. |
INGREDIENTS: Wild Fennel (a bunch), medium onion, 4 anchovy fillets in oil, 2 tomatoes, 4 tablespoons of breadcrumbs, 500 g of spaghetti (or any other type of pasta).
Boil in salted water fennel at the right point. Cut the tomatoes into small pieces, eliminating semi.Scolare fennel, retaining the cooking water, and chop coarsely. Sauté finely chopped medium onion in a pan with a drizzle of extra virgin olive oil. Add 4 anchovy fillets in oil, causing them to dissolve and immediately after, the chopped tomatoes. At the same time in a frying pan to toast the breadcrumbs until golden brown, adding, if you will, a little olive oil. Cook the pasta in the cooking of wild fennel. Drain the pasta and jump in the pan with the sauce. Finally, add the toasted breadcrumbs and the dish is ready
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