Fennel Pasta

Fennel Pasta

Just mix in pasta with a fennel (or dill) paste. Refrigerate any leftover paste and use it as flavoring in other dishes.

Ingredients: 1 small jar of paste

Fennel (or dill)
10 g
Parmesan cheese
1 tablespoon
1-2 (adjust depending on the saltiness of the anchovies)
Garlic (optional)
1 clove
Extra virgin olive oil
4 tablespoons
Your choice of pasta
1 serving


1. If you have a blender or food processor, put all of the ingredients into it (just one anchovy) and blend.
2. Cut the power and taste with a spoon. If the flavor is too weak, add another anchovy and mix again.
3. If you don't have a blender, grate the garlic, finely mince the fennel and anchovies, crush the walnuts, mix everything together, and it's complete.
4. Toss boiled pasta with the paste, adding a little at a time to achieve just the right amount of saltiness. If the taste is right, but the pasta is clumpy, mix in a bit of extra virgin olive oil (not listed) to make it silky.
5. If storing the paste, put it in a jar sterilized by boiling. Pour in a small amount of olive oil (not listed) and close the lid.
6. Store it in the refrigerator, and consume as quickly as possible.

Story Behind this Recipe

I made some genovese-like fennel paste, and I was surprised at how good it was. I couldn't get domestic pine nuts, so I substituted with walnuts. Walnuts give this a good taste, too.