Band Pasta with Fennel-Caper Sauce

Ingredients

• 1 bulb fennel (with greens)
• 2 pickled anchovies
• 1 tbsp capers (jar)
• Salt
• 1 tbsp oil
• 175 g pasta (e.g., pappardelle or wide ribbon noodles)
• 100 ml classic vegetable broth
• 125 ml Soy cream
• 20 g Grana Padano or Parmesan (1 piece)
• 0.5 lemon

Instructions

1. 1.

   Wash, trim and set aside the fennel greens. Cut the bulb into 6 thick wedges, then slice across into thin strips.

2. 2.

   Rinse anchovies under running water, pat dry with paper towels, and finely chop.

3. 3.

   Place capers in a tea strainer, rinse and drain. Bring a large pot of salted water to a boil.

4. 4.

   Meanwhile heat oil in a wide pan over medium heat and sauté the fennel for 2 minutes while stirring. Cook pasta according to package instructions until al dente in boiling salted water.

5. 5.

   Stir anchovies, broth, and soy cream into the fennel, bring to a boil, then simmer uncovered for 6-8 minutes on medium heat.

6. 6.

   Grate cheese finely and squeeze half a lemon. Shake off excess moisture from fennel greens and roughly chop them.

7. 7.

   Add cheese and capers to the sauce. Season with salt, pepper, and 1–2 tbsp lemon juice, then sprinkle with fennel greens. Drain pasta, pat dry, and serve with the fennel‑caper sauce.