Macaroni with Fennel Vegetables

Ingredients

• 70 g large onions (1 large onion)
• 2 Garlic cloves
• 2 fennel bulbs
• 6 pickled anchovy fillets (in brine; 40 g drained weight)
• 1 tbsp Olive Oil
• 1 tsp fennel seeds
• 100 ml classic vegetable broth
• 180 g short macaroni
• Salt
• 1 Organic lemon
• 20 g pine nuts
• Pepper

Instructions

1. 1.

   Peel onions and garlic. Halve the onion and dice finely. Slice garlic into thin rounds.

2. 2.

   Wash, trim and halve fennel bulbs. First slice them, then cut into about 1 cm cubes.

3. 3.

   Rinse anchovy fillets, pat dry and cut into pieces about 1 cm wide.

4. 4.

   Heat olive oil in a shallow pan. Sauté onions, garlic and fennel seeds over low heat for 2–3 minutes.

5. 5.

   Add anchovy pieces and continue steaming covered on low heat for another 5 minutes.

6. 6.

   Add fennel cubes and sauté briefly. Pour in broth and simmer covered over medium heat for 8–10 minutes.

7. 7.

   Meanwhile cook macaroni according to package instructions in plenty salted boiling water until al dente.

8. 8.

   While pasta cooks, rinse lemon hot, dry rub it and zest finely with a zester. Halve the lemon and squeeze juice.

9. 9.

   Toast pine nuts in a pan over medium heat until golden brown. Add half of the lemon zest to the fennel mixture and bring everything to a boil once.

10. 10.

    Season fennel mixture with pepper and lemon juice to taste. Drain macaroni and fold into the sauce. Sprinkle remaining lemon zest on top and serve.