Tangy Fennel Rigatoni

Every ingredient in this recipe combines to make a bright, tangy pasta dish, from the aromatic fennels, to the salty anchovies, to the bright mint and citrus zest. I adapted this from Bon Appetit, and my advice is, watch the fennel but don't rush it, and let it caramelize by not stirring it as it cooks.

You'll need:

• 3 large fennel bulbs
• 1/2 c olive oil
• 6 anchovy filets
• 6 cloves garlic, peeled and sliced
• 1/2 c mint leaves, chopped
• Zest of 1 orange
• Zest of 1 lemon
• 1 lb rigatoni
• 1 c grated pecorino romano

Remove the stalks and fronds from the fennel. Quarter the bulbs, remove the tough core, and thinly slice. Meanwhile, bring a large pot of water to a boil so you can cook the pasta while you do the rest.

Place the olive oil in a heavy pot over medium heat. Once it's hot, add the fennel slices and let sear about 5 minutes. Use tongs to flip the slices, and sear another 5 minutes. They should be browned and caramelized.

Add the anchovy, garlic, and mint and cook, stirring, until the anchovies dissolve, about 2 minutes. Remove from heat and stir in the lemon and orange zest.

Cook rigatoni to al dente (click here for a tutorial on making pasta). When it's done, add 1 c pasta cooking liquid to the sauce, then add the cooked pasta and pecorino, turn heat to medium low, and toss until sauce is emulsified, about 2 minutes. Serve topped with additional chopped mint.

Tangy Fennel Rigatoni

Yield: 8

Author: Mallory

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 3 large fennel bulbs
• 1/2 c olive oil
• 6 anchovy filets
• 6 cloves garlic, peeled and sliced
• 1/2 c mint leaves, chopped
• Zest of 1 orange
• Zest of 1 lemon
• 1 lb rigatoni
• 1 c grated pecorino romano

Instructions

1. Remove the stalks and fronds from the fennel. Quarter the bulbs, remove the tough core, and thinly slice. Meanwhile, bring a large pot of water to a boil so you can cook the pasta while you do the rest.
2. Place the olive oil in a heavy pot over medium heat. Once it's hot, add the fennel slices and let sear about 5 minutes. Use tongs to flip the slices, and sear another 5 minutes. They should be browned and caramelized.
3. Add the anchovy, garlic, and mint and cook, stirring, until the anchovies dissolve, about 2 minutes. Remove from heat and stir in the lemon and orange zest.
4. Cook rigatoni to al dente. When it's done, add 1 c pasta cooking liquid to the sauce, then add the cooked pasta and pecorino, turn heat to medium low, and toss until sauce is emulsified, about 2 minutes. Serve topped with additional chopped mint.

Nutrition Facts

Calories

301.12

Fat (grams)

18.97

Sat. Fat (grams)

4.50

Carbs (grams)

22.45

Fiber (grams)

2.70

Net carbs

19.76

Sugar (grams)

1.96

Protein (grams)

10.94

Sodium (milligrams)

278.58

Cholesterol (grams)

23.26

https://www.flanandsimple.com/2021/07/tangy-fennel-rigatoni.html

pasta,fennel,rigatoni,anchovy,mint,citrus,lemon,lime

pasta

Italian

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