INGREDIENTS
250 g Rummo Bucatini N° 6
120 g anchovies
50 g almonds
1 organic orange
2 garlic cloves
Chili pepper
Breadcrumbs
Wild fennel
Salt
Extra virgin olive oil
DIRECTIONS
Toast the almonds over low heat in a saucepan for about two minutes. Transfer them to a mortar and begin crushing them. Add the anchovies, half a garlic clove, and the chili pepper. Continue pounding while gradually adding the olive oil. Finish the pesto by mixing in the orange juice and part of the grated zest.
Cook the bucatini in a large pot of boiling salted water. Meanwhile, toast the breadcrumbs in a sauté pan with olive oil and one garlic clove, then flavor them with a little orange zest.
Drain the pasta into a large bowl when it has reached the cooking time on the pack. Off the heat, toss it with the pesto, adding a little pasta cooking water to help coat the pasta evenly. Stir in some wild fennel and serve topped with the orange-scented breadcrumbs.