Description
A simple and mouth-watering typical italian dish from the southern part of Italy.
Ingredients
Scale
- 11.2 ounces (320 gr.) “bucatini” (holed spaghetti)
- 8 anchovy fillets, in oil
- 2.8 ounces (80 gr.) diced bread with no crust
- 3.5 tablespoons (40 gr.) grated Pecorino cheese
- teaspoon ground chilli
- 2 garlic cloves, mashed with coarse salt
- florence fennel, roughly chopped
- extra vergin olive oil
- salt
Instructions
- In a large pan with salted boiling water, cook the “bucatini” al dente.
- Meanwhile, put 2 tablespoons of olive oil in a non sticky pan, add the anchovy fillets, some chilli, some fennel, garlic and let it go brown for a few minutes, removing the garlic after 2 minutes.
- Dice bread (with the crust removed) and cook a separate non frying pan with 2 tablespoons of olive oil, until it becomes golden.
- Drain the “bucatini”, pour in the anchovy mixture and mix until well blended.
- Season with salt if necessary.
- Arrange the pasta in serving dishes, sprinkle with dice toasted bread, pecorino and the remaining fennel and chilli.
- Serve and enjoy.
- Prep Time: 10 mins
- Cook Time: 12 mins