Keto Fennel and Anchovy Pasta
How to Make It
Step 1
Trim the tops and tough base from the fennel. Slice the fennel into 1/2 inch thick strips. Heat a tablespoon of olive oil in a large saucepan over a low/ medium heat. Add the fennel strips and pan fry gently for 4-5 minutes to soften.
Step 2
Roughly dice the tomato and thinly slice the garlic. Add the tomato and garlic to the saucepan. Stir well to combine and sweat for a few minutes more until tender and fragrant.
Step 3
Roughly chop the anchovies, almonds and capers. Add the anchovies, capers, chopped almonds, lemon zest, lemon juice and chili flakes to the saucepan. Stir well to combine. Cook for a few minutes more to dissolve the anchovies and toast the almonds.
Step 4
Add the zucchini noodles to the pan with the remaining olive oil. Cook for just a minute or two, stirring well to combine. The noodles should be hot through and just tender. Do not overcook as they will release too much liquid. Serve the spaghetti hot.
Ingredients
- Organic Zucchini Noodles – 10 oz
- Extra virgin olive oil – 2 tablespoon
- Anchovy Canned – 2 anchovy
- Capers – 1 teaspoon
- Lemon Peel Or Zest Raw – 1 tsp
- Almonds, raw – 1 tablespoon, whole pieces
- Garlic – 1 clove
- Lemon juice – 1 teaspoon
- Tomato – 0.5 large – 3″ diameter
- Hot chili pepper, dried, without seeds – 0.5 teaspoon
- Fennel bulb, raw – 0.5 each