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🍽️ Pasta with Fennel and Anchovies

503 kcal · 30 min · 4 servings

Ingredients

• 70 g large onions (1 large onion)
• 2 garlic cloves
• 2 bulbs fennel
• 6 pickled anchovy fillets (in brine; 40 g drained weight)
• 1 tbsp olive oil
• 1 tsp fennel seeds
• 100 ml classic vegetable broth
• 180 g short macaroni
• salt
• 1 organic lemon
• 20 g pine nuts
• pepper

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Halve the onion and cut it into small cubes.
3. 3. Slice the garlic into thin pieces.
4. 4. Wash the fennel and remove the tough cores.
5. 5. Halve the fennel bulbs.
6. 6. Slice the fennel.
7. 7. Cut the fennel slices into cubes of about 1 cm.
8. 8. Rinse the anchovy fillets briefly.
9. 9. Pat the anchovies dry with a kitchen towel.
10. 10. Cut the anchovies into pieces about 1 cm wide.
11. 11. Heat the olive oil in a shallow pot.
12. 12. Add the onions, garlic, and fennel seeds to the pot.
13. 13. Sauté the vegetables over low heat for 2 to 3 minutes.
14. 14. Add the anchovy pieces.
15. 15. Cover the pot.
16. 16. Simmer the mixture over low heat for another 5 minutes.
17. 17. Add the fennel cubes.
18. 18. Sauté the fennel briefly.
19. 19. Pour in the broth.
20. 20. Cover the pot again.
21. 21. Simmer everything over medium heat for 8 to 10 minutes.
22. 22. Bring plenty of salted water to a boil.
23. 23. Cook the macaroni al dente according to package instructions.
24. 24. Rinse the lemon under hot water.
25. 25. Dry the lemon.
26. 26. Remove the peel in fine strips using a zester.
27. 27. Halve the lemon.
28. 28. Squeeze the lemon.
29. 29. Toast the pine nuts in a pan over medium heat until golden brown.
30. 30. Add half of the lemon zest to the fennel vegetable mixture.
31. 31. Bring the fennel vegetable mixture to a boil once.
32. 32. Season the fennel vegetable mixture to taste with pepper and lemon juice.
33. 33. Drain the macaroni.
34. 34. Fold the macaroni into the fennel vegetable mixture.
35. 35. Sprinkle the remaining lemon zest over the dish.
36. 36. Serve the dish.

Nutrition per serving

• kcal: 503
• Protein: 21 g · Fett/Fat: 12 g · Carbs: 75 g