Wild Fennel Pasta

A first course with a fresh, herbal aroma. Here is the wild fennel pasta from Campanian cuisine. A quick and simple first course with easy difficulty. For this recipe, rigatoni or tortiglioni pasta shapes are recommended. Alternatively, you can use another type of pasta shape, preferably ridged.

Wild Fennel Pasta

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A first course that smells fresh, with herbs. Here is the wild fennel pasta proposed by Campania cuisine. A quick and simple first course of easy difficulty

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 persone

Course: First courses

Cuisine: Campanian cuisine

Ingredients Equipment Method

Ingredients

  

• 320 gr Pasta ridgette
• 250 gr Fennel wild
• 80 gr Anchovies salted
• 1 nr Onion
• 2 spicchi Garlic
• 2 cucchiai Capers salted
• 1 cucchiaio Breadcrumbs
• 4 cucchiai Olive Oil
• qb Salt

Equipment

• Non-stick saucepan
• Pan
• Sharp knife
• Cutting board
• Bowl
• Wooden spoon

Method

 

1. Debone the anchovies, rinse them, and chop them.
2. Wash the wild fennel, remove the tough part of the stems, and chop them.
3. Peel the garlic and onion. Chop them.
4. In a saucepan with 3 tablespoons of oil, brown the onion. As soon as they color, add the anchovies and try to melt them with a wooden spoon.
5. Add the fennel, garlic, and rinsed capers, and cook everything for about 5 minutes over low heat.
6. Toast the breadcrumbs in a tablespoon of oil in a pan, stirring until golden.
7. Cook the pasta in salted water. Drain and add it to the pan with the fennel, letting it flavor for about a minute over low heat.
8. Add the breadcrumbs and serve immediately.