Main Dishesbonappetit4.9
Melted Fennel Pasta
Fennel cooks down into a caramelized jam, balanced by savory anchovies and Parmesan. Toss with pasta and celebrate all that fennel has to offer.
👥 4 Servings👤 Amelia Rampe📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Cut stalks from 3 large fennel bulbs with fronds and cut fronds from stalks; discard stalks. Coarsely chop fronds and set aside. Remove tough out layer from bulbs and discard. Halve bulbs lengthwise (through root ends) and remove cores; discard. Thinly slice bulbs crosswise.
large fennel bulbs with fronds (about 3 lb. total)3
2
Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Add fennel bulbs, 1 medium onion, thinly sliced, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. sugar; stir to combine. Cover and cook, stirring occasionally, until onion is translucent and fennel is beginning to brown around the edges, 8–⏱️ 10 minutes. Uncover and add 4 garlic cloves, finely chopped, 3 oil-packed anchovy filets, and ½ tsp. crushed red pepper flakes. Cook, stirring occasionally and reducing heat as needed to avoid scorching (stir in a splash of water if scorching does occur), until fennel and onion are deep golden brown and very soft and jammy, 15–⏱️ 20 minutes.
medium onion, thinly sliced1. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp. sugar1 tsp
3
Meanwhile, cook 12 oz. gemelli, fusilli, or other medium pasta in a large pot of boiling salted water, stirring occasionally, until just shy of al dente, about ⏱️ 1 minute less than package directions.
. gemelli, fusilli, or other medium pasta12 oz
4
Using a slotted spoon, transfer pasta to pot with sauce. Add 1 oz. Parmesan, finely grated (about ½ cup), 2 Tbsp. unsalted butter, and 2 cups pasta cooking liquid. Increase heat to medium-high and cook, stirring often, until sauce clings to pasta, about ⏱️ 2 minutes. Remove from heat and stir in 1 cup reserved fennel fronds, 1 tsp. finely grated lemon zest, and 2 Tbsp. fresh lemon juice. Taste and season with more salt if needed.
. Parmesan, finely grated (about ½ cup)1 oz. unsalted butter2 Tbsp. finely grated lemon zest1 tsp. fresh lemon juice2 Tbsp
5
Divide pasta among shallow bowls and top with more reserved fennel fronds.
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