This elegant yet comforting pasta brings together sweet slow-cooked fennel, savory anchovies, and bright orange zest for a dish that feels both refined and deeply satisfying. It’s a Mediterranean-inspired recipe that transforms simple ingredients into something truly special.
Why You’ll Love This Recipe
It balances sweet, salty, and citrusy flavors beautifully
Fennel confit adds a rich, melt-in-your-mouth texture
Anchovies dissolve into the sauce, creating deep umami without tasting fishy
Orange zest adds a fresh, unexpected twist
It’s impressive enough for guests but easy enough for a weeknight dinner
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the fennel confit
2 large fennel bulbs, trimmed and thinly sliced
120 ml olive oil
2 garlic cloves, lightly crushed
1 strip orange peel (about 5 cm, no white pith)
1/2 teaspoon salt
1/4 teaspoon black pepper
For the pasta
400 g spaghetti
6 anchovy fillets in olive oil, finely chopped
2 tablespoons olive oil
1 small shallot, finely minced
1/4 teaspoon red chili flakes (optional)
Zest of 1 medium orange
2 tablespoons fresh orange juice
30 g toasted breadcrumbs
2 tablespoons chopped fresh parsley
Salt, as needed
Directions
Prepare the fennel confit: Place the sliced fennel, olive oil, garlic, orange peel, salt, and black pepper in a wide saucepan over very low heat. Cook gently for 35–40 minutes, stirring occasionally, until the fennel is very soft and lightly golden. Remove from heat and discard the garlic and orange peel.
Cook the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 120 ml of the pasta cooking water, then drain.
Build the sauce: In a large skillet over medium-low heat, warm 2 tablespoons olive oil. Add the minced shallot and cook for 2–3 minutes until soft. Stir in the anchovies and chili flakes, cooking until the anchovies dissolve into the oil.
Combine: Add the fennel confit to the skillet and gently break it up with a spoon. Stir in the orange zest and orange juice. Add the cooked spaghetti and a splash of reserved pasta water, tossing until well coated and glossy.
Finish and serve: Adjust seasoning with salt if needed. Divide among plates and top with toasted breadcrumbs and fresh parsley. Serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or olive oil to loosen the sauce. Avoid microwaving for too long, as it may dry out the pasta.
FAQs
Can I taste the anchovies in this dish?
The anchovies melt into the sauce and provide savory depth rather than a strong fish flavor.
Can I make this recipe without anchovies?
Yes, you can omit them and add a pinch of salt and a splash of soy-free umami seasoning, though the flavor will be less complex.
What type of fennel should I use?
Fresh fennel bulbs with firm white flesh and green fronds work best for confit.
Can I prepare the fennel confit ahead of time?
Yes, fennel confit can be made up to 3 days in advance and stored in the refrigerator.
Is this recipe spicy?
It’s mildly spicy if you include chili flakes, but they are completely optional.
What can I use instead of breadcrumbs?
Crushed crackers, toasted nuts, or grated hard cheese can be used as alternatives.
Can I use a different type of pasta?
Yes, linguine or bucatini work very well with this sauce.
Does the orange make the dish sweet?
The orange adds brightness and aroma rather than sweetness.
Is this dish suitable for a light dinner?
Yes, it’s flavorful yet not heavy, making it ideal for an evening meal.
Can I add vegetables to this recipe?
Sautéed spinach or roasted cherry tomatoes make great additions.
Conclusion
Spaghetti with anchovies and fennel confit, finished with a twist of orange, is a dish that celebrates contrast and harmony in every bite. With its silky texture, bold savory notes, and refreshing citrus finish, it’s a recipe that turns simple pantry ingredients into a memorable meal worth repeating.
Spaghetti with Anchovies and Fennel Confit, with a Twist of Orange is a refined Mediterranean-inspired pasta dish that balances the sweetness of slow-cooked fennel, the umami of anchovies, and the brightness of fresh orange zest for a truly elegant and satisfying meal.
Ingredients
2 large fennel bulbs, trimmed and thinly sliced
120 ml olive oil
2 garlic cloves, lightly crushed
1 strip orange peel (about 5 cm, no white pith)
1/2 teaspoon salt
1/4 teaspoon black pepper
400 g spaghetti
6 anchovy fillets in olive oil, finely chopped
2 tablespoons olive oil
1 small shallot, finely minced
1/4 teaspoon red chili flakes (optional)
Zest of 1 medium orange
2 tablespoons fresh orange juice
30 g toasted breadcrumbs
2 tablespoons chopped fresh parsley
Salt, as needed
Instructions
Prepare the fennel confit: Place sliced fennel, olive oil, garlic, orange peel, salt, and black pepper in a wide saucepan over very low heat. Cook for 35–40 minutes, stirring occasionally, until fennel is soft and golden. Discard garlic and orange peel.
Cook the spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 120 ml pasta water, then drain.
Build the sauce: In a skillet over medium-low heat, warm 2 tablespoons olive oil. Add shallot and cook for 2–3 minutes until soft. Stir in anchovies and chili flakes, cooking until anchovies dissolve.
Add the fennel confit to the skillet and gently break it up. Stir in orange zest and juice.
Add cooked spaghetti and a splash of reserved pasta water. Toss until well coated and glossy.
Adjust seasoning with salt. Serve topped with toasted breadcrumbs and fresh parsley.
Notes
Anchovies melt into the sauce, adding umami without tasting fishy.
Fennel confit can be prepared up to 3 days in advance and refrigerated.
Linguine or bucatini can be used instead of spaghetti.
Breadcrumbs add texture but can be swapped for crushed nuts or grated cheese.
