Roasted Fennel and Lemon Pasta
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Cooking tools:
- Oven
- Baking dish
- Aluminum foil
- Chef's knife
- Cutting board
- Pot
- Colander
- Grater
- Citrus press
- Measuring cup
- Measuring spoon
- Tongs
- Spoon
Ingredients
- 2 fennel, sliced, save fronds for finishing
- 3/4 cup extra virgin olive oil
- 1/2 small lemon thinly sliced- seeds removed and the other half juiced
- 1 head of garlic, sliced in half
- 3/4 tsp aleppo chili (you can sub chili flakes here)
- 2 anchovies
- 2 tsp kosher salt
- Cracked black pepper
- 500 grams pasta- I used casarecce but you can use what you have on hand
- 1 cup grated parm
- Pasta water- save
- Freshly grated parm
- Fennel fronds
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