Name: Rigatoni With Fennel and Anchovies
Yield: 4 servings
Ingredients: 3 large fennel bulbs (about 2½ lb.); ½ cup extra-virgin olive oil; 6 oil-packed anchovy fillets; 6 garlic cloves, thinly sliced; ½ tsp. crushed red pepper flakes; ½ cup (packed) mint leaves, plus more torn for serving; 1 orange or tangerine; 1 lemon; 1 lb. rigatoni; 3 oz. Pecorino Romano, finely grated (about 1½ cups)

Rigatoni With Fennel and Anchovies pasta recipe

Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime

Something truly magical happens when fennel, garlic, and anchovies get caramelized together in olive oil, then paired with citrus zest. Even the firmest anchovy haters will agree. This recipe is from Evan Funke, chef-owner of L.A.’s pasta temple, Felix Trattoria.

Recipe notes

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