Imagine a pasta dish that captures the essence of Sicily's rugged coastline and fragrant countryside in just one bite. This extraordinary Spaghetti con Pesto di Finocchietto Selvatico Alici e Mollica is not just a meal, but a culinary journey that combines the wild, aromatic fennel of the Mediterranean landscape with the rich, umami-packed flavor of anchovies and the irresistible crunch of toasted breadcrumbs. Prepare to be amazed by a recipe that transforms simple ingredients into a symphony of taste that will make your dinner guests wonder if you've been secretly trained by a Sicilian nonna!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g spaghetti
- 1/2 cup wild fennel pesto
- 200g anchovies, drained
- 1/2 cup breadcrumbs
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. The water should taste like the sea, using approximately 1 tablespoon of salt per liter of water.
- While the water is heating, prepare the anchovies by patting them dry with paper towels. Roughly chop the anchovies into small pieces.
- In a large skillet, heat the olive oil over medium heat. Add the breadcrumbs and toast them until they become golden brown and crispy, stirring constantly to prevent burning. This should take about 3-4 minutes.
- Remove the toasted breadcrumbs from the skillet and set aside on a plate. In the same skillet, add the chopped anchovies and sauté them briefly until they start to break down and become fragrant.
- Once the water is boiling, add the spaghetti and cook according to package instructions until al dente, typically 8-10 minutes.
- Before draining the pasta, reserve 1 cup of the starchy pasta cooking water. This will help create a smooth sauce.
- Drain the pasta and return it to the pot. Add the wild fennel pesto and a small amount of reserved pasta water. Toss to coat the pasta evenly.
- Add the sautéed anchovies to the pasta and mix gently. If the sauce seems too thick, add more reserved pasta water to reach desired consistency.
- Season with freshly ground black pepper to taste. Note that anchovies are already quite salty, so additional salt may not be necessary.
- Plate the spaghetti and generously sprinkle the toasted breadcrumbs over the top for added texture and flavor.
- Serve immediately while hot, garnishing with a few fresh fennel fronds if available for an extra aromatic touch.
Tips
- Salt is your secret weapon: Ensure your pasta water is as salty as the sea to infuse flavor from the start.
- Reserve pasta water: The starchy liquid is crucial for creating a silky, cohesive sauce.
- Toast breadcrumbs slowly and carefully - they can burn quickly, so keep stirring!
- Choose high-quality anchovies for the most intense flavor.
- For an extra authentic touch, use fresh wild fennel fronds as a garnish if available.
- Serve immediately to enjoy the maximum contrast between the crispy breadcrumbs and the silky pasta.
- Pair with a crisp white wine from Sicily for the ultimate dining experience.
Nutrition Facts
Calories: kcal
Carbohydrates: 60g
Protein: 25g
Fat: 30g
Saturated Fat: 6g
Cholesterol: 80mg
