Italian Toasted Fennel and Chile Pasta (Pasta con Finocchio)

About This Recipe

This pasta draws on the southern Italian tradition of building big flavor from a short pantry list: olive oil, garlic, chile flakes, and toasted fennel seeds, a combination especially common in Puglia and Sicily where fennel grows wild and finds its way into everything from sausages to breads. Toasting whole fennel seeds in the pan before adding garlic and oil releases their anise-like aroma far more than using ground fennel would. The technique that defines this dish is timing the garlic and chile carefully -- they should sizzle gently in the oil, infusing it, without browning too far and turning bitter. A splash of reserved pasta water, added at the end, is what brings the oil and toasted spices together into a light, clinging sauce rather than leaving the pasta looking dry and oily. Finished with a generous grating of Pecorino Romano and a scatter of parsley, this is weeknight Italian cooking at its most essential -- a handful of ingredients, done with real technique, delivering more flavor than the ingredient list suggests.

Ingredients

Serves 4

• 400 gspaghetti or bucatini
• 2 tspfennel seeds
• 0.5 cupolive oil
• 5 clovesgarlic(thinly sliced)
• 1 tspred chile flakes
• 1 cupreserved pasta water
• 1 cupPecorino Romano(grated)
• 0.25 cupparsley(chopped)
• 1 tspsalt(for pasta water)

Instructions

1. 1

   Cook the pasta

   Bring a large pot of well-salted water to a boil. Cook pasta until al dente according to package directions, reserving 1 cup of pasta water before draining.

2. 2

   Toast the fennel seeds

   While the pasta cooks, toast fennel seeds in a dry skillet over medium heat 1-2 minutes until fragrant. Lightly crush with the back of a spoon or a mortar.

3. 3

   Infuse the oil

   Add olive oil to the same skillet along with garlic, crushed fennel seeds, and chile flakes. Cook over medium-low 2-3 minutes until the garlic is fragrant but not browned.

4. 4

   Combine with pasta

   Add the drained pasta directly to the skillet along with a splash of reserved pasta water. Toss well over low heat.

5. 5

   Emulsify the sauce

   Continue adding pasta water a little at a time, tossing constantly, until the oil and starch come together into a light, clinging sauce.

6. 6

   Finish and serve

   Remove from heat, toss in Pecorino Romano and parsley, and serve immediately with extra cheese on top.

Variations

• •

  Add anchovy fillets to the oil along with the garlic for a deeper, savory undertone common in Sicilian versions.

• •

  Add sautéed sliced fennel bulb for extra vegetable and texture alongside the seeds.

• •

  Use breadcrumbs toasted in olive oil as a topping instead of, or in addition to, cheese, a classic 'poor man's parmesan' technique.

Storage

Best eaten fresh, as pasta dishes with oil-based sauces can dry out when refrigerated. If needed, store up to 2 days and reheat gently with a splash of water or olive oil.

Frequently Asked Questions