Roasted Fennel and Lemon Pasta – Eden Eats

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