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pasta con finocchietto selvatico recipe

Pasta con Finocchietto Selvatico (Wild Fennel Pasta)

This rustic Sicilian pasta celebrates wild fennel’s sweet, anise aroma. Anchovies melt into olive oil to create a silky, savory base that clings to bucatini or mezzi ziti. Simple, coastal, and full of spring flavor—each bite tastes like Sicily by the sea.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 people
Course: Main Course (Pasta)
Cuisine: Italian, specifically Sicilian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 large bunch wild fennel fronds or fresh dill substitute
  • 225 g 8 oz pasta — bucatini, mezzi ziti, or spaghetti
  • 2 tbsp extra virgin olive oil
  • 1 small onion finely chopped
  • 3 anchovy fillets optional but authentic
  • Salt about 35 g per 5 L water for blanching + seasoning
  • Reserved starchy pasta water about ¾ cup
Optional Add-ins / Variations
  • 1 –2 tbsp pine nuts
  • 1 tbsp raisins soaked
  • 1 small tin sardines or 100 g Italian sausage
  • 2 tbsp blanched almonds for pesto-style variation

Method
 

Prepare the fennel fronds
  1. Wash fronds in hot water to remove insects or grit. Trim thick stems, keeping only tender green tops.
Blanch the fronds
  1. Bring a large pot of salted water to a boil. Add the fronds and blanch for 10 minutes until soft and fragrant. Lift them out, and reserve the fennel cooking water for your pasta.
Mince the greens
  1. Press the fronds dry with a towel and chop them finely so they melt into the sauce later.
Cook the sauce base
  1. In a wide skillet, warm olive oil over medium heat. Add onion and cook for 5–7 minutes until soft and translucent. Lower heat, add anchovies, and stir until they dissolve into the oil.
Cook the pasta
  1. In the reserved fennel water, cook 225 g pasta until al dente (about 8–10 minutes). Before draining, save ¾ cup starchy cooking water.
Combine everything
  1. Add the minced fennel fronds to the onion-anchovy base. Toss in the drained pasta, adding a few spoonfuls of the reserved water to loosen.
Finish the sauce
  1. Stir gently over low heat for 1 minute, adding more water as needed until glossy and evenly coated. Taste and adjust salt.
Serve immediately
  1. Plate hot, drizzle with a touch more olive oil if desired, and enjoy the fragrant, coastal aroma.

Notes

  • Wild fennel is best picked in spring when the fronds are tender.
  • If you can’t find it, fresh dill or fennel bulb fronds make a great swap.
  • Always reserve the cooking water—it helps the sauce cling to the pasta.
  • For a richer version, add sardines, pine nuts, or raisins for a Sicilian twist.
  • Avoid overcooking the fennel; blanching for about 10 minutes keeps flavor delicate, not bitter.