Imprimer la recette

Ingredients

For the sauce
6 fennel about 50 cm, not including the bulbs
5.3 oz of bacon bits or 1 slice of salted pork
1 carrot
1 onion not too big
8 anchovies
8 double-concentrated tomato paste
1.7 cup of water

For pasta
17.6 oz of spaghetti means
3.5 oz of Parmesan to be grated over pasta

Kitchen utensils
cast-iron casserole perfect for slow-cooking

Instructions

Sort through the tender fennel stalks, discarding the thick ones and keeping only the thinnest ones.
Rinse the fennel leaves you’ve set aside.

Blanch the fennel stalks for 2 minutes in boiling water.
Drain them and set aside.

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.

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!

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.

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).

Let it simmer, covered, for 15 minutes.
Remove the lid and let it cook for another 15 minutes.

Cook the spaghetti until al dente.
When ready to serve, toss the spaghetti with the sauce and sprinkle with grated Parmesan cheese.

Pâtes au fenouil