Pasta with Tomato, Fennel Seeds and Anchovies

Name: Pasta with Tomato, Fennel Seeds and Anchovies
Cook time: 20 min
Total time: 20 min
Yield: 4-6 Servings
Ingredients: 1 pound spaghetti, bucatini or linguine; Kosher salt and ground black pepper; 3 tablespoons extra-virgin olive oil, plus more to serve; 2 teaspoons fennel seeds; 1 teaspoon ground coriander; ½ teaspoon red pepper flakes; 6 ounce can tomato paste (⅔ cup); 2 oil-packed anchovy fillets, patted dry; 1 cup lightly packed fresh flat-leaf parsley, chopped (optional)

By Courtney Hill

4-6 Servings

20 minutes

Free

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Salty, sweet, spicy and umami-rich, this pasta dish lets pantry ingredients do the heavy lifting. Fennel seeds and coriander are bloomed in olive oil to release their essential oils before the tomato paste is browned. We like long, strands of pasta here, but just about any pasta shape will work.

4-6

Servings

Tip

Don’t bother chopping the anchovy fillets. It’s easy to break them apart with a wooden spoon after adding them to the pot.

20 minutes

1 pound spaghetti, bucatini or linguine

Kosher salt and ground black pepper

3 tablespoons extra-virgin olive oil, plus more to serve

2 teaspoons fennel seeds

1 teaspoon ground coriander

½ teaspoon red pepper flakes

6 ounce can tomato paste (⅔ cup)

2 oil-packed anchovy fillets, patted dry

1 cup lightly packed fresh flat-leaf parsley, chopped (optional)

Ingredients

1

pound spaghetti, bucatini or linguine
Kosher salt and ground black pepper
3

tablespoons extra-virgin olive oil, plus more to serve
2

teaspoons fennel seeds
1

teaspoon ground coriander
½

teaspoon red pepper flakes
6

ounce can tomato paste (⅔ cup)
2

oil-packed anchovy fillets, patted dry
1

cup lightly packed fresh flat-leaf parsley, chopped (optional)

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Directions

01

In a Dutch oven, bring 4 quarts water to a boil. Stir in the pasta and 2 tablespoons salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain and set aside.
02

In the same pot over medium-high, combine the oil, fennel seeds, coriander and pepper flakes. Cook, stirring constantly, until the seeds are sizzling and the mixture is fragrant, 1 to 2 minutes. Add the tomato paste and ½ teaspoon each salt and black pepper, then cook, stirring often, until the paste browns and slightly sticks to the pot, 1 to 3 minutes.
03

Add the anchovies and cook, breaking the fillets into small bits, until fragrant, about 30 seconds. Add 1 cup of the reserved pasta water and scrape up the browned bits, then add the pasta and cook over medium-low, tossing to coat the noodles, until the pasta is al dente, about another 2 minutes; add more reserved water as needed so the pasta is silky and lightly sauced.
04

Off heat, toss in the parsley (if using), then taste and season with salt and black pepper. Serve drizzled with additional oil.

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Reviews

Diana L.

I made this dish several times. One time I made it without anchovies and it still tasted really good. I also add at the end sliced tomatoes, pitted Kalamata olives, and mozzarella. Its delicious.

Jessica O.

I don't know if it was the tomato paste I used (I used Red Pack), but this dish turned out one-noted to me; even with the anchovies & fennel the sauce screamed, "tomato!"

Marilyn B.

I agree that this dish needs to be dressed up a bit, I followed Diana L's lead and added some Kalamata olives. Next time I might add another anchovy or 2 and sprinkle with some toasted fresh breadcrumbs. My husband and I felt the same about the dish, but he did eat 3 helpings. I've tagged it as a "pantry meal" which is always a plus.

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