Name: Spaghetti with Anchovies and Fennel Confit, with a Twist of Orange
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
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

Description

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

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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.
Orange zest adds aroma, not sweetness.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1/4 of recipe
Calories: 520
Sugar: 5g
Sodium: 620mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 14g
Cholesterol: 10mg