Maccheroncini fennel
Instructions
Scrape the anchovies, wash and diliscatele.
Wash the finocchietti, eliminated the hard part of the stems and mince.
Saute chopped onion in 3 tablespoons hot oil.
Just takes in colour, add the anchovies, remove them, then add the finocchietti, chopped garlic, chilli and capers rinsed.
Stir and let simmer for 10 minutes.
Make toast the breadcrumbs in a frying pan with the tablespoon of oil, stirring until it has caught a nice blond color.
Cook the pasta al dente, drain, let it blow up to 2 minutes in the pan with the sauce and sprinkle with the toasted breadcrumbs.
Ingredients and dosing for 4 persons
- 600 g of hard wheat pasta homemade style
- 300 g of wild finocchietti
- 100 g of salted anchovies
- 1 onion
- 2 cloves of garlic
- 2 tablespoons of salted capers
- Hot pepper
- 4 tablespoons of olive oil extra virgin
- 1 handful of grated stale bread crumbs