Best Bucatini With Fennel And Anchovies Recipes

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SICILIAN BUCATINI WITH SARDINES



Sicilian Bucatini with Sardines image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces bucatini
1/3 cup golden raisins
1/4 cup plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
2 tablespoons breadcrumbs
1 1/2 teaspoons fennel seeds, chopped
Freshly ground pepper
1 small onion, thinly sliced
1 small bulb fennel, cored and thinly sliced, fronds chopped
1/4 cup pine nuts
Pinch of ground turmeric
1 4- to 5-ounce can boneless sardines in olive oil, drained

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water, then drain. Reserve the pot.
  • Meanwhile, put the raisins in a small bowl and add hot tap water to just cover; set aside. Mix 2 teaspoons olive oil with the breadcrumbs and 1/2 teaspoon fennel seeds; toast in a large skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl and season with salt and pepper.
  • Wipe out the pasta pot and heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion and fennel bulb and cook, stirring occasionally, until the fennel is tender and golden, about 8 minutes. Add the pine nuts, turmeric and remaining 1 teaspoon fennel seeds and cook, stirring, until the oil is golden and the nuts and spices are toasted, 1 to 2 minutes. Stir in the raisins and soaking water and 1/2 cup of the reserved cooking water; remove from the heat.
  • Add the pasta, sardines and fennel fronds to the pot. Return to medium-high heat and cook, stirring, until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with the toasted breadcrumbs.

Nutrition Facts : Calories 680, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 16 milligrams, Sodium 277 milligrams, Carbohydrate 83 grams, Fiber 6 grams, Protein 20 grams, Sugar 13 grams

CHEF JOHN'S PASTA CON LE SARDE



Chef John's Pasta con le Sarde image

I'm no survivalist, but like any responsible chef I like to have a few cans of sardines stocked away, just in case. If times ever get tough, I could survive for hours, maybe days on them; but since things are going pretty well, I decided to dust off a can, and show you my version of Sicily's famous pasta con le sarde. You can substitute thick spaghetti for the bucatini, if desired.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 15

¾ cup dry bread crumbs
6 tablespoons extra-virgin olive oil, divided
1 pinch saffron
¼ cup white wine
½ pound bucatini pasta
1 cup diced yellow onion
1 cup diced fennel bulb
salt to taste
¼ cup golden raisins
2 cloves garlic, minced
1 anchovy fillet
2 (4 ounce) cans sardines packed in oil, drained and crumbled
¼ cup toasted pine nuts
1 pinch red pepper flakes
3 tablespoons chopped fennel fronds, or more to taste

Steps:

  • Cook and stir bread crumbs with 2 tablespoons olive oil in a skillet over medium heat until bread crumbs are crispy and toasted, 2 to 5 minutes. Transfer breadcrumbs to a bowl to cool.
  • Grind saffron threads with a mortar and pestle; pour white wine into mortar and stir to combine.
  • Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally until almost cooked through but firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
  • Heat remaining olive oil in large skillet over medium heat. Cook and stir onion and fennel with a pinch of salt in hot oil until onion is soft, about 10 minutes.
  • Stir raisins, garlic, and anchovy fillet into onion mixture; cook and stir until heated through, about 1 minute.
  • Pour saffron-wine into skillet; cook until wine is almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into skillet and bring to a simmer. Stir pine nuts and red pepper flakes into sauce; simmer until flavors combine and sauce is reduced, about 5 minutes.
  • Stir bucatini and sardines into wine mixture; increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from heat. Ladle into bowls and top with fennel fronds and toasted bread crumbs.

Nutrition Facts : Calories 708.8 calories, Carbohydrate 72.2 g, Cholesterol 81.4 mg, Fat 33.3 g, Fiber 4.6 g, Protein 27.5 g, SaturatedFat 4.8 g, Sodium 531.8 mg, Sugar 8.9 g

BUCATINI WITH FENNEL AND ANCHOVIES



Bucatini With Fennel and Anchovies image

The essence of weeknight pantry cooking is in this tin of anchovies, handful of bread crumbs and pound of pasta. Pick up some fennel on the way home and you are set to ramp up cacio e pepe for bucatini.

Provided by Florence Fabricant

Categories     dinner, lunch, quick, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 2-ounce tin flat anchovies in olive oil
Juice and grated zest of 1 lemon
4 tablespoons extra-virgin olive oil
1/3 cup fresh bread crumbs
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced tarragon leaves
1 fairly large fennel bulb, cored and sliced paper-thin (about 3 cups)
1 medium onion, sliced paper thin
2 large cloves garlic, minced
Salt and ground black pepper
1 pound bucatini
Grated pecorino for serving

Steps:

  • Place anchovies and their oil in a small bowl, add the lemon juice and mix together to break up anchovies. Set aside.
  • Heat 2 tablespoons extra-virgin olive oil in a 12- to 14-inch skillet, add bread crumbs and cook on medium, stirring, until they are toasted. Fold in parsley and tarragon, remove from skillet and set aside. Wipe out skillet and add remaining oil. Heat on medium-low, add fennel, onion and garlic and cook until they become soft and translucent and show a hint of color. Lightly season with salt and liberally with pepper. Stir in anchovy mixture and set aside. Meanwhile, bring a large pot of salted water to a boil for the pasta.
  • Cook bucatini until not quite al dente. Remove 2 cups of the pasta water and continue cooking pasta until just done. Drain and add to the skillet with the fennel mixture along with about a cup of the pasta water. Scatter in the lemon zest. Heat on low. Use tongs to toss pasta thoroughly with the fennel mixture. There should be enough liquid to moisten the pasta without making it soupy, so add more pasta water if needed. Correct seasoning with salt and pepper. Don't be shy with the pepper. Divide the pasta among 4 to 6 warm plates, top each with some of the bread crumbs and serve with cheese on the side.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams

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