Directions:
- Fill a large pot with water and bring to a boil.
- Add the sliced fennel bulb and the bucatini and cook until the pasta is al dente, approximately 10 minutes.
- Meanwhile, place the 2 tblsps olive oil in a large skillet.
- Add the chopped fennel bulb and saute over medium heat for about 3 minutes.
- Add the garlic, half the wild fennel, the chopped anchovies and the red pepper flakes.
- Cook, stirring, for 6-8 minutes, or until the greens are tender.
- Drain the pasta, reserving a little of the cooking liquid.
- Chop the boiled fennel and add it to the sauce along with 1/4 cup of the cooking liquid and the drained pasta.
- Drizzle with the Olive Oil with Anchovies and Chili Peppers.
- Add the remaining chopped fennel and toss well.
- Taste, adjust the seasonings to your liking, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 458.4 Kcal (1919 kJ) | ||
| Calories from fat | 164.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.32g | 28% | |
|---|---|---|---|
| Sodium | 45.92mg | 2% | |
| Potassium | 370.62mg | 8% | |
| Total Carbs | 61.1g | 20% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 5.32g | 21% | |
| Protein | 10.27g | 21% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 3.6mg | 20% | |
| Calcium | 46.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 251.54 Kcal (1053 kJ) | ||
| Calories from fat | 90.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.05g | 28% | |
|---|---|---|---|
| Sodium | 25.2mg | 2% | |
| Potassium | 203.36mg | 8% | |
| Total Carbs | 33.53g | 20% | |
| Sugars | 1.47g | 11% | |
| Dietary Fiber | 2.92g | 21% | |
| Protein | 5.63g | 21% | |
| Vitamin C | 6.2mg | 19% | |
| Iron | 2mg | 20% | |
| Calcium | 25.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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