Macaroni With Fennel

Preparation:

Preparation: Scrape the anchovies, wash and bone them. Wash the fennel, remove the hard part of the stems and chop them. Soften the chopped onion with 3 tablespoons of hot oil. As soon as it browns, add the anchovies, let them unpack, then add the fennel, minced garlic, chilli pepper and rinsed capers. Stir and cook over low heat for 10 minutes. Then toast the breadcrumbs in a pan with a spoonful of oil, stirring until it has taken on a nice blond colour. Cook the pasta, drain it al dente, sauté it for 2 minutes in the pan with the sauce and sprinkle it with the toasted breadcrumbs.