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Spaghetti with fennel and anchovies

When you get home late and there’s not much in the fridge for dinner, what do you do? Hold off on that pizza delivery and whip up Michael Diacono’s easy spaghetti dish with ingredients you will most likely have in your pantry. 

Spaghetti with fennel and anchovies

Ingredients
  • 500g spaghetti
  • 1 bulb fennel, roughly diced
  • 2 cloves garlic, finely chopped
  • 1 tsp chilli flakes
  • 3 sundried tomatoes, finely chopped
  • 4 tbsp pine nuts
  • 4 tbsp black olives
  • 2 tbsp raisins
  • Handful mint
  • Handful fennel leaves
  • 12 anchovy fillets, marinated in oil
  • Handful parsley


Gremolata
  • 1 clove garlic
  • 1 tsp chilli (optional)
  • 1 tsp rosemary
  • 2 handfuls breadcrumbs


Method
  1. Start by making the gremolata. Heat some olive oil in a separate pan and add the garlic, chilli, if using, and the rosemary and cook until fragrant.
  2. Add the breadcrumbs and allow to fry until golden. Season with salt and pepper and remove from the heat and set aside.
  3. Add the pasta to salted boiling water until al dente.
  4. Heat the olive oil in the pan and add the diced fennel.
  5. Add the garlic and the chilli flakes.
  6. Add the sundries tomatoes and the pine nuts and season with salt and pepper.
  7. Add the whole black olives and allow to simmer for a few mins until the fennel is soft.
  8. Add the raisins, mint and the fennel leaves.
  9. Add the pasta to the pan with the sauce with a little bit of the water from the pot and toss.
  10. Add the anchovy fillets, reserving a few for the top.
  11. Add the gremolata and the remaining anchovy fillets and serve.


This recipe first appeared on Gourmet Today TV, aired on TVM on 13 May, 2017.

 

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