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Fennel Fish Pasta with Lemon Anchovy Breadcrumbs
Light, bright, and one of my favorite pastas to date. No butter, no cheese… just really, really good ingredients. In this pasta, the star is fennel. It’s soft, slightly sweet, and when blended, turns into this silky, almost creamy sauce without any actual cream. I pair it with tinned fish (I used a Spanish lemon tuna, but use whatever you love), fresh lemon, and an anchovy breadcrumb topping that brings all the umami. It’s light, super flavorful, and honestly one of my favorite pastas I’ve made. No butter, no cheese, no BS. Just simple ingredients doing the most.
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