Name: Spaghetti with Fennel Greens
Prep time: 30 min
Cook time: 45 min
Yield: 4 people
Cuisine: Provence
Ingredients: 6 stems offennel (about 50 cm, not including the bulbs); 150 g ofbacon bits (or 1 slice of salted pork); 1 carrot; 1 onion (not too big); 8 anchovies; 8 tbsp ofdouble-concentrated tomato paste; 40 cl ofwater; 500 g ofspaghetti (means); 100 g ofParmesan (to be grated over pasta); cast-iron casserole (perfect for slow-cooking)

main courses pasta and rice slow cooking using up leftovers

Updated on 05 September 2025 by

ratatouille

8 reviews 4.9 : Very good

Cuisine

Provence

Level

Easy

Preparation

30 minutes

Cooking

45 minutes

Here’s a family recipe I’ve finally been able to make, after planting some fennel at home! In this recipe for spaghetti with fennel greens, we don’t use the bulbs—which are commonly found in stores—but rather the stems and leaves, also known as “fronds.”

When I was young and living in Provence, we used to go pick fennel along the roadsides. My mother would then cook us this delicious sauce to serve with spaghetti or tagliatelle.

Fennel stalks are incredibly fragrant and packed with vitamins, but strangely enough, they aren’t often used or sold. This is likely because they lose their freshness quickly due to their delicate nature. So, to enjoy this recipe, you’ll need to find these fennel stalks in the countryside—or grow them at home!

In any case, this pasta with fennel leaves makes an excellent family meal—simple to cook, original, and nourishing. It’s a true culinary introduction to the anise-like flavor of fennel, which is mellowed by cooking and all the flavors it simmers with: anchovies, tomato sauce, carrots, onions, and bacon bits.

Enjoy, and thank you in advance for your comments!

For

people

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For the sauce
6 stems of fennel about 50 cm, not including the bulbs
150 g of bacon bits or 1 slice of salted pork
1 carrot
1 onion not too big
8 anchovies
8 tbsp of double-concentrated tomato paste
40 cl of water

For pasta
500 g of spaghetti means
100 g of Parmesan to be grated over pasta

Kitchen utensils
cast-iron casserole perfect for slow-cooking

1
Sort through the tender fennel stalks, discarding the thick ones and keeping only the thinnest ones.
Rinse the fennel leaves you’ve set aside.
2
Blanch the fennel stalks for 2 minutes in boiling water.
Drain them and set aside.
3
Rinse the carrot and scrub it clean. Then cut it into small cubes.
Sauté the carrot cubes with the bacon bits for 5 minutes in a cast-iron pot.
4
Meanwhile, peel, remove the core, and finely chop the onion.
Chop the cooled fennel and the anchovies. Save the oil from the anchovies to add to the sauce!
5
Add the fennel and onion to the casserole dish, and sauté, covered, for 5 minutes.
Then, make a well in the center of the mixture and add the anchovies in oil to melt.
6
Prepare the tomato sauce by dissolving the double-concentrated tomato paste in boiling water.
Add it to the pot and cover with boiling water, but not too much (otherwise your sauce will turn into soup).
Season with salt and pepper to taste (personally, I don’t add salt when using bacon and anchovies).
7
Let it simmer, covered, for 15 minutes.
Remove the lid and let it cook for another 15 minutes.
8
Cook the spaghetti until al dente.
When ready to serve, toss the spaghetti with the sauce and sprinkle with grated Parmesan cheese.