Food

Campanelle with Fennel, Leeks and Pecorino Breadcrumbs

Name: Campanelle with Fennel, Leeks and Pecorino Breadcrumbs
Total time: 45 min
Ingredients: 2 tablespoons unsalted butter; 0.5 cup panko breadcrumbs; 2 teaspoons minced garlic; Kosher salt; 12 ounces dried campanelle or penne; 0.25 cup olive oil; 2 medium fennel bulbs with fronds, trimmed, cored, and thin sliced (4 cups) (fronds reserved); 2 medium leeks (white and pale green parts only), halved and thinly sliced (2 cups); 4 large cloves garlic, thinly sliced; 4 oil-packed anchovies, coarsely chopped; 0.5 teaspoon crushed red pepper; Freshly ground black pepper; 5 tablespoons freshly grated Pecorino Romano cheese, divided; 1 teaspoon lemon zest

Crisp breadcrumbs toasted in oil or butter are a popular pasta topping in parts of Italy, where no day-old loaf of bread goes to waste. They're the perfect textural contrast to the meltingly sweet fennel and leeks in this pasta recipe.

By

Laraine Perri

Published on August 2, 2023

Campanelle with Fennel, Leeks and Pecorino Breadcrumbs — Photo: Brie Goldman

Hands On Time:

20 mins

Total Time:

45 mins

Servings:

4

Yield:

9 cups

Ingredients

2 tablespoons unsalted butter
½ cup panko breadcrumbs
2 teaspoons minced garlic
Kosher salt
12 ounces dried campanelle or penne
¼ cup olive oil
2 medium fennel bulbs with fronds, trimmed, cored, and thin sliced (4 cups) (fronds reserved)
2 medium leeks (white and pale green parts only), halved and thinly sliced (2 cups)
4 large cloves garlic, thinly sliced
4 oil-packed anchovies, coarsely chopped
½ teaspoon crushed red pepper
Freshly ground black pepper
5 tablespoons freshly grated Pecorino Romano cheese, divided
1 teaspoon lemon zest

Directions

In a small skillet, melt butter over medium. Add panko; cook and toss until coated and golden, about 4 minutes. Add minced garlic; cook and toss 30 seconds more. Season with salt. Transfer to a small bowl.
Cook campanelle according to package directions. Drain pasta, reserving 2/3 cup of the pasta cooking water.
Meanwhile, in an extra-large nonstick skillet, heat oil over medium. Stir in fennel and a generous pinch of salt. Cover and cook 8 minutes. Add leeks and another pinch of salt. Cover and cook until very tender, about 8 minutes more. Uncover skillet; add sliced garlic, anchovies and crushed red pepper. Cook until fragrant, about 2 minutes. Season with salt and black pepper.
Add pasta and 1/2 cup pasta cooking water to skillet; toss well. Toss in additional cooking water if needed to make it saucy. Stir in 4 tablespoons Pecorino Romano. Cover.
Add 1 tablespoon Pecorino Romano and the lemon zest to panko. Spoon pasta into serving bowls. Top with panko and reserved fennel fronds.

Nutrition Facts (per serving): 589 cal, 23 g fat, 25 mg chol, 82 g carbo, 385 mg sodium, 7 g fiber, 9 g sugar, 16 g pro.