Rigatoni with Fennel and Anchovies

Photo By Alex Lau
Food Styling By Susie Theodorou | Prop Styling By Elizabeth Jaime

from Bon Appétit 

submitted by Anne Halsted 

preparation time: about 40 minutes 

serves 4 

 

3 large fennel bulbs (about 2 ½ pounds) 

½ cup extra virgin olive oil 

Kosher salt 

6 oil-packed anchovy fillets 

6 garlic cloves, thinly sliced 

½ teaspoons crushed red pepper flakes 

½ cup (packed) mint leaves, plus more torn mint for serving 

1 orange or tangerine 

1 lemon 

1 pound rigatoni 

3 ounces Pecorino Romano, finely grated (about 1 ½ cups) 

 

Remove tough outer layer and fronds from fennel bulbs and discard. Working one at a time, cut bulbs lengthwise (through root ends) into quarters, remove cores, and slice quarters lengthwise into ½ inch wedges. 

 

Heat oil in a large Dutch oven or other heavy pot over high heat until shimmering. Add fennel to pot arranging in as even a layer as possible. Season with salt and cook, undisturbed, until golden brown underneath and starting to soften, 6 to 8 minutes. Using tongs, turn fennel over and cook other side, 6 to 8 minutes. Reduce heat to low and add anchovies, garlic, red pepper flakes, and ½ cup mint to pot. Cook, stirring often, until anchovies are disintegrated, and garlic is golden, about 2 minutes. Remove pot from heat and finely grate zest of orange and lemon directly into hot oil; stir well to evenly distribute. Cover pot to keep sauce warm and let sit until pasta is done. 

 

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta water. To the sauce, add pasta and 1 cup reserved pasta water, and set over medium-low heat. Add Pecorino and cook, tossing vigorously, adding more pasta cooking liquid if needed, until sauce is emulsified and pasta is coated, about 2 minutes. Divide pasta among bowls and top with torn mint.