Roasted Fennel and Lemon Pasta
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Ingredients
- 2 fennel, sliced, save fronds for finishing
- 3/4 cup extra virgin olive oil
- 1/2 small lemon thinly sliced- seeds removed and the other half juiced
- 1 head of garlic, sliced in half
- 3/4 tsp aleppo chili (you can sub chili flakes here)
- 2 anchovies
- 2 tsp kosher salt
- Cracked black pepper
- 500 grams pasta- I used casarecce but you can use what you have on hand
- 1 cup grated parm
- Pasta water- save
- Freshly grated parm
- Fennel fronds
to plate
Directions
Preheat the oven to 350 degrees F
- Place the olive oil, sliced fennel, garlic, lemon slices, aleppo, anchovies and season with salt and pepper.
- Cover and place in the oven for 45 min to an hour.
- When it’s close to being done, cook the pasta until al dente in heavily seasoned water.
- Remove the fennel from the oven and squeeze the garlic out. Add in pasta, 1 cup pasta water, lemon juice and 1 cup parm. Mix and check for seasoning. Finish with the fronds, more parm and eat right away.
Recipe Note
can keep it in the fridge for up to a week. Really fun pasta to eat cold from the fridge.