Rigatoni with Fennel and Anchovies
 
 
Makes 4 servings
Ingredients
  • ¼ cup olive oil, plus more for finish
  • 2 fennel bulbs, cut into ½"-thick wedges
  • kosher salt, to taste
  • 3 anchovy fillets in oil, removed from oil
  • 3 garlic cloves, thinly sliced
  • ¼ teaspoon dried chili flakes
  • ¼ cup fresh lemon balm or mint, plus more for serving
  • finely grated zest of ½ lemon
  • finely grated zest of ½ orange
  • 8 ounces rigatoni
  • ¾ cup finely grated Pecorino Romano cheese
Instructions
  1. In a large pot, heat olive oil over high heat. Add fennel, season with salt and cook, without stirring, until it starts to brown, about 5 minutes. Stir fennel. Cook, without stirring, for another 5 minutes.
  2. Reduce heat to low. Add anchovies, garlic, chili flakes and lemon balm and cook, stirring often, for 2 minutes. Remove from heat, add lemon zest and orange zest and stir to combine. Cover with a lid to keep warm.
  3. Bring a large pot of salted water to a boil. Cook pasta 2 minutes less than al dente according to package directions. Using a slotted spoon, transfer cooked pasta to pot with sauce.
  4. Add three-quarters of the Pecorino Romano cheese and ¾ cup reserved cooking liquid to pot and stir to combine. Cook over medium-low heat, stirring often, until the liquid has thickened, about 2 minutes. If necessary, add additional cooking liquid to loosen the sauce. Drizzle with olive oil and top with remaining Pecorino Romano cheese and additional lemon balm.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/rigatoni-with-fennel-and-anchovies/